Caramelized Pulled Beef Brisket
Few dishes bring as much deep, smoky, and melt-in-your-mouth goodness as Caramelized Pulled Beef Brisket. This dish transforms a humble cut of beef into a rich, savory masterpiece through slow.
A recipe from
Maria Arnold
Ingredients
Yields 6 servings
Brisket
- 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 onion (sliced)
- 4 cloves garlic (minced)
Caramelization
- 2 tbsp butter
- ¼ cup brown sugar
- 2 tbsp beef drippings (from slow cooker or roasting pan)
- 1 tbsp Worcestershire sauce
Method
18 steps
- 1
BRISKET
- 2
Prepare the brisket: Pat the brisket dry with paper towels. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub the brisket all over with 1 tablespoon of the olive oil, then evenly coat with the spice mixture, pressing it into the meat. Let it rest at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
- 3
Sear the brisket (optional, but recommended): Heat the remaining 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, about 3–4 minutes per side. This builds flavor and locks in juices.
- 4
Slow cook the brisket — choose one method:
- 5
Slow Cooker Method
- 6
Place the sliced onions and minced garlic in the bottom of the slow cooker.
- 7
Set the brisket on top and pour in beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar.
- 8
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until fork-tender.
- 9
Oven Method
- 10
Preheat oven to 300°F (150°C).
- 11
Place the onions and garlic in a large roasting pan or Dutch oven. Set the brisket on top and pour in the broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar.
- 12
Cover tightly with foil or a lid and bake for 3-4 hours, basting every hour, until the meat is fork-tender.
- 13
SHRED
- 14
Transfer the cooked brisket to a large cutting board or sheet pan and let it rest for 10 minutes. Reserve at least 2 tablespoons of the cooking liquid (drippings) for the caramelization step. Using two forks, shred the brisket against the grain into bite-sized strands, discarding any large pockets of fat.
- 15
CARAMELIZATION
- 16
Heat 2 tbsp butter in a large skillet over medium-high heat.
- 17
Add brown sugar, Worcestershire sauce, and 2 tbsp of the reserved beef drippings. Stir until the mixture thickens.
- 18
Add the shredded brisket and toss to coat. Let it caramelize for 5-7 minutes, stirring occasionally, until deep golden and slightly crispy at the edges.
From the family
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