Description
Slow-cooked to perfection, this tender pulled beef brisket is infused with rich, sweet caramelized flavors. Perfect for sandwiches, tacos, or as a hearty main dish that’s sure to impress.
Ingredients
For the Caramelized Pulled Beef Brisket:
- 4–5 lb (1.8–2.3 kg) beef brisket, trimmed
- 2 tablespoons olive oil (for searing)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground cayenne pepper (optional for heat)
- 1/4 cup brown sugar (for caramelization)
- 1/2 cup beef broth or stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1/4 cup balsamic vinegar (optional for extra depth of flavor)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
For the Sauce (Optional):
- 1/2 cup barbecue sauce (your favorite brand or homemade)
- 1/4 cup beef stock
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon Dijon mustard
Instructions
Start by preparing the brisket. If you haven’t done so already, trim any excess fat from the meat, leaving about 1/4-inch of fat for flavor. In a small bowl, combine garlic powder, onion powder, smoked paprika, cumin, black pepper, salt, and cayenne pepper (if using). Rub the seasoning mix evenly over the entire brisket, ensuring the meat is well-coated. Set the brisket aside while you prepare for the next step.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the brisket to the pot, searing each side for 3-4 minutes until it develops a rich, golden-brown crust. This process helps to lock in the flavor and juices. After searing, remove the brisket from the pot and set it aside.
After removing the brisket, you’ll notice caramelized bits stuck to the bottom of the pot. These flavorful bits will enhance the depth of flavor in your dish. To deglaze the pot, add 1/2 cup of beef broth, scraping the bottom of the pot with a wooden spoon to release all those tasty morsels. Stir in Worcestershire sauce, apple cider vinegar, and balsamic vinegar. Let the liquid simmer for 2-3 minutes to combine the flavors.
Return the seared brisket to the pot, fat side up. Pour the remaining beef broth around the meat, ensuring the brisket is partially submerged. Add the fresh thyme and rosemary to the pot for aromatic flavor. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Slow-cook the brisket for 3-4 hours, or until it reaches an internal temperature of 190-205°F (88-96°C), at which point the meat should be tender and easily shreddable.
Once the brisket is fully cooked, carefully remove it from the pot and set it on a cutting board. Let it rest for 10-15 minutes before pulling the meat apart. Meanwhile, return the cooking liquid to the stovetop and bring it to a simmer over medium heat. Let it reduce slightly until it becomes a thicker sauce. If you’d like a caramelized glaze, stir in 1/4 cup of brown sugar and simmer until it dissolves and forms a glossy, thick syrup. You can also add the optional barbecue sauce for extra flavor at this stage.
After resting, use two forks to shred the brisket into bite-sized pieces. If desired, drizzle some of the reduced sauce or caramelized glaze over the shredded meat to add even more flavor. Toss the shredded brisket in the sauce until well-coated, then return it to the pot with any remaining juices. Stir gently to ensure the meat absorbs all the flavors.
Now that the brisket is fully caramelized and shredded, it’s time to serve! You can serve the pulled brisket on soft buns for sandwiches, in tacos, or over rice or mashed potatoes. Add your favorite toppings, such as coleslaw, pickles, or sliced onions, to enhance the flavors and textures. Garnish with fresh herbs or a squeeze of lime juice for added freshness.
- Prep Time: 15 minutes
- Cook Time: 4.5 hours (slow-cooking or braising)
Nutrition
- Calories: 350-450 kcal
- Fat: 20-30g
- Carbohydrates: 10-15g
- Protein: 40-50g