Caramelized Pulled Beef Brisket
A savory and sweet dish featuring tender, pulled beef brisket caramelized to perfection, perfect for barbecues or family dinners.
Ingredients
For Marinating and Searing
- 3-4 lbs beef brisket Select well-marbled for best flavor.
- 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.
For Cooking and Glaze
- 2 cups beef broth
- 1 cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 large 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 For caramelizing step.
Instructions
Preparation
- Trim excess fat from the brisket and season generously with salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder. Marinate for at least an hour.
Searing
- In a large skillet over medium-high heat, heat the olive oil. Add the brisket and sear on both sides until browned, about 3-4 minutes per side.
Slow Cooking
- Slow Cooker Method: Place the seared brisket in a slow cooker. Mix beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar in a bowl. Pour over brisket, add onion and garlic, and cook on low for 8 hours.
- Oven Method: Preheat oven to 300°F (150°C). Place the brisket in a roasting pan, pour sauce mixture over it, cover, and roast for 4-5 hours.
Shredding
- Once cooked, remove brisket and let it rest for 15 minutes. Shred the meat using two forks, discarding any tough bits.
Caramelizing
- Melt butter in a large skillet over medium heat. Add shredded brisket, reserved beef drippings, Worcestershire sauce, and brown sugar. Cook for about 5-7 minutes until caramelized.
Notes
Store leftover brisket in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat with a splash of broth or barbecue sauce.