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Sweet & Savory Caramelized Pulled Beef Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 8-10 hours slow cooker or 3-4 hours oven
  • Total Time: 8 hours 20 minutes to 10 hours 20 minutes (slow cooker) / 3 hours 40 minutes to 4 hours 20 minutes (oven)
  • Yield: 8-10 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

A rich and flavorful Sweet & Savory Caramelized Pulled Beef Brisket featuring tender slow-cooked beef brisket infused with a perfectly balanced blend of smoky paprika, cumin, and sweet brown sugar, complemented by caramelized onions and a tangy soy-apple cider vinegar sauce. Ideal for comforting dinners or hearty meals.

Ingredients

Beef Brisket

  • 4-5 pounds beef brisket

Spice Rub

  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper
  • 1 teaspoon salt

Aromatics and Sauce

  • 2 large yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 cup beef broth
  • ¼ cup apple cider vinegar

Instructions

  1. Prep the Brisket: Trim any excess fat from the beef brisket. In a small bowl, combine smoked paprika, ground cumin, black pepper, and salt to create the spice rub. Evenly coat the brisket with this spice mixture, ensuring full coverage for optimal flavor infusion.
  2. Sauté Aromatics: Heat a little oil in a skillet over medium heat. Add the thinly sliced onions and cook slowly for about 15-20 minutes until golden and caramelized, stirring occasionally. Add the minced garlic and sauté for an additional 2-3 minutes to release its aroma without burning.
  3. Combine Ingredients: Transfer the caramelized onions and garlic into a slow cooker or a Dutch oven. Place the spiced brisket on top. In a mixing bowl, whisk together brown sugar, soy sauce, beef broth, and apple cider vinegar. Pour this sauce mixture evenly over the brisket and onions.
  4. Cook: If using a slow cooker, cover and cook on low heat for 8-10 hours until the brisket is tender and easily shreddable. If using a Dutch oven, cover it and bake in a preheated oven at 300°F (150°C) for 3-4 hours, checking for tenderness.
  5. Shred the Brisket: Once cooked, remove the brisket and let it rest for 20 minutes to allow juices to redistribute. Using two forks, shred the meat finely and then mix it back with the cooking juices and caramelized onions to keep it moist and flavorful.

Notes

  • For an even deeper, richer flavor, marinate the brisket with the spice rub overnight before cooking.
  • Searing the brisket in a hot pan before slow cooking can add a beautiful crust and enhance the overall flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for future meals.

Find it online: https://emilysplate.com/sweet-and-savory-caramelized-pulled-beef-brisket-recipe/