Go Back

Caramelized Pulled Beef Brisket

This tender and flavorful brisket, slow-cooked with caramelized onions and a delicious mix of spices, is perfect for feeding a crowd, versatile in uses, and freezes beautifully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4-5 pounds beef brisket (flat or point) Point is fattier and more forgiving.
  • 2 large yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • 1/2 cup brown sugar Light or dark; can substitute coconut sugar or maple syrup.
  • 1/4 cup soy sauce Use tamari for gluten-free.
  • 1 cup beef broth Or low-sodium stock.
  • 1/4 cup apple cider vinegar Or red wine vinegar.
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper
  • 1 teaspoon salt

Method
 

Preparation
  1. Pat the brisket dry and trim any large, floppy pieces of fat, leaving a thin cap for flavor.
  2. Mix smoked paprika, ground cumin, black pepper, and salt. Rub the spice mix all over the brisket.
Caramelizing Onions
  1. Heat 1–2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply browned and caramelized, about 15–20 minutes.
  2. Add minced garlic in the last 2–3 minutes and cook until fragrant.
Cooking the Brisket
  1. Transfer the caramelized onions (and any pan fond) to the bottom of a slow cooker or Dutch oven.
  2. Place the seasoned brisket on top of the onions.
  3. Whisk together brown sugar, soy sauce, beef broth, and apple cider vinegar. Pour the mixture over the brisket so the liquid comes up around the meat.
  4. For the slow cooker method: Cover and cook on low for 8–10 hours, or until the brisket is fork-tender.
  5. For the Dutch oven method: Preheat oven to 300°F (150°C). Cover and bake for 3–4 hours, or until very tender.
  6. When done, transfer the brisket to a cutting board and let rest for about 20 minutes.
Finishing Touch
  1. Shred the brisket with two forks and mix it back into the cooking juices and onions so the meat stays moist and flavorful.
  2. Taste and adjust seasoning as necessary.

Notes

If you want less sodium, reduce the soy sauce and add a pinch more salt to taste at the end. A tablespoon of brewed espresso or dark beer in the sauce works nicely for a deeper, slightly bitter balance.