Slow Roasted Brisket Slider with Mushrooms and Horseradish Cream
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp pepper
- 3 lbs beef brisket
- 1/4 cup olive oil
- 1 large shallot, chopped
- 1 cup 1850 Wine Cellars Petite Syrah
- 1 20-ounce container of cremini mushrooms, sliced
- 2 tbsps butter
- 1 tbsp olive oil
- 2 tbsps garlic, minced
- 1/4 cup 1850 Wine Cellars Petite Syrah
- salt & pepper
- 1/4 cup horseradish
- 1/2 cup sour cream
- 1/4 cup whipped cream cheese
- 12 slider buns
Mix the first five ingredients together. Rub them on the outside of the brisket. In a large skillet, heat oil and cook shallots until translucent. Add brisket to pan and sear both sides. When browned, transfer to a roasting pan and pour wine over the top. Cook at 325 ˚F for 3-4 hours, until tender. Let rest then thinly slice against the grain. Reserve juices for later use.
In a medium sized sauté pan heat butter and oil. Get the oil very hot but not burning. Add mushrooms and sauté until they are soft. Add the garlic, wine, salt, and pepper. Remove from pan and set aside.
In a small mixing bowl combine horseradish, sour cream and whipped cream cheese.
Split and lightly toasted slider buns.
To build sliders, dip toasted side of slider buns in meat juices/drippings. Layer bottom of slider bun with meat, mushrooms and creamed horseradish then finish with the top of the slider bun. Use decorative toothpicks to hold sliders together for serving. Serve with glasses of 1850 Wine Cellars Petite Sirah.
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