Description
Caramelized Pulled Beef Brisket is a flavorful, slow-cooked dish with a rich, caramelized crust and tender beef. The sweet, savory sauce enhances the brisket’s natural juiciness, making it perfect for special occasions, sandwiches, or alongside your favorite sides.
Ingredients
- 3–4 lbs beef brisket (preferably with a good fat cap)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup brown sugar (light or dark)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 2 tablespoons honey (optional, for extra sweetness)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the brisket: Preheat your oven to 325°F (163°C). Pat the brisket dry with paper towels and season it generously with salt, pepper, smoked paprika, and ground cumin. Rub the seasoning evenly on both sides of the meat.
- Sear the brisket: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the brisket for 4-5 minutes per side, until browned and caramelized. Remove the brisket and set it aside.
- Cook the onions and garlic: In the same pot, add the sliced onions and cook for 5-7 minutes until softened and caramelized. Add the minced garlic and cook for another minute until fragrant.
- Make the caramelized sauce: Add brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, tomato paste, and honey to the pot, stirring to combine. Pour in the beef broth and scrape any browned bits off the bottom of the pot to incorporate all the flavors.
- Return the brisket: Place the brisket back into the pot, spooning some sauce over the top. Cover the pot with a lid and transfer it to the oven. Bake for 3-4 hours, or until fork-tender and easily shredded.
- Shred the beef: After baking, remove the brisket and let it rest for 10-15 minutes. Shred the beef using two forks, discarding excess fat.
- Caramelize the beef: Return the shredded beef to the pot with the caramelized sauce. Stir to coat and cook for an additional 10-15 minutes over medium heat until the sauce thickens and the beef is further caramelized.
- Serve: Garnish with fresh parsley and serve hot. This dish can be served with rice, on a sandwich bun, with roasted vegetables, or as a standalone meal.
Notes
- Spicy version: Add red pepper flakes, hot sauce, or diced jalapeño to the sauce for a spicy kick.
- Slow cooker version: Brown the brisket first, then transfer to a slow cooker with the sauce ingredients. Cook on low for 6-8 hours until tender.
- BBQ flavor: Add a few tablespoons of your favorite BBQ sauce to the sauce for a smoky, sweet finish.
- Vegetable add-ins: Add chopped carrots, bell peppers, or mushrooms to the sauce for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (in the oven)
- Category: Main Dish
- Method: Slow-cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 125mg
