Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

To assemble the sliders, top each butternut squash round with the shredded brisket, coleslaw and a slice of pickle.