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Put the oil in a pot on high heat and sear the brisket for approximately 3 minutes per side until browned. Once seared on all sides remove from the pot and place in the slow cooker.
Lower the heat on the stove to medium and add the garlic and onion. Cook for 2 to 3 minutes before adding in the the tomatoes, chopped chipotles peppers, date and vinegar. Let the mixture simmer for 5 minutes before adding in the cumin, coriander, oregano, paprika and beef stock. Transfer to a blender and blend for 2 minutes until smooth.
Pour the sauce over the brisket in the slow cooker. Cover and cook for approximately 9 hours on low heat or 4 hours on high heat.
Once the brisket is done, remove from the slow cooker. Transfer the liquid from the pot into a blender and blend until smooth. Using 2 forks shred the brisket into pieces and then spoon the sauce over top and toss to coat.
To prepare the coleslaw add the shredded cabbage, carrots and red onion to a bowl. In a separate bowl whisk together the vinegar, salt and pepper, mustard and mayonnaise. Toss the slaw with the dressing before serving.
To prepare the butternut squash rounds, cut the peeled squash into approximately ½ inch thick rounds. Lightly brush the circles with olive oil. Heat a grill to medium high heat and grill the butternut squash for approximately 3-4 minutes per side until grill marks appear and the squash is slightly tender. Alternatively turn on the oven to 200 degrees Celsius (390 degrees Fahrenheit) and lay the slices on a baking sheet, bake them for 20 minutes, flipping half way through cooking to ensure both sides are golden in colour.
To assemble the sliders, top each butternut squash round with the shredded brisket, coleslaw and a slice of pickle.