Caramelized Pulled Beef Brisket
A tender and flavorful dish that perfectly combines spices and a slow-cooking method, ideal for any occasion.
Ingredients
Main Ingredients
- 3-4 lb beef brisket
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder (optional for heat)
- 2 cups beef broth
- 1 cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tbsp butter
- ¼ cup brown sugar
- 2 tbsp beef drippings (from slow cooker or roasting pan)
- 1 tbsp Worcestershire sauce
Instructions
Preparation
- Season the beef brisket with salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub it in well to ensure even coverage.
Searing
- In a large skillet, heat olive oil over medium-high heat. Sear the seasoned brisket on all sides until browned, about 3-4 minutes per side.
Slow Cooking
- Slow Cooker Method: Place the brisket in the slow cooker and add beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar. Cook on low for 8 hours or until the meat is fork-tender.
- Oven Method: Preheat your oven to 300°F (150°C). In a large roasting pan, mix the broth, barbecue sauce, Worcestershire sauce, mustard, and sugar. Place the brisket in the pan, cover tightly with foil, and roast for 4-5 hours.
Shredding
- Once cooked, remove the brisket from the slow cooker or oven. Let it rest for 15 minutes then shred the meat using two forks.
Caramelizing the Pulled Brisket
- In a skillet, melt butter over medium heat. Add sliced onions and cook until caramelized, about 8-10 minutes. Then add minced garlic and cook until fragrant.
- Stir in shredded brisket along with a bit of beef drippings and an additional tablespoon of Worcestershire sauce, and mix until heated through and well combined.
Notes
To store leftovers, place in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or skillet with a splash of barbecue sauce. Leftovers can also be frozen for up to 3 months.