Description
This Sweet & Savory Caramelized Pulled Beef Brisket recipe features tender, slow-cooked brisket infused with a rich blend of caramelized onions, garlic, and a flavorful sauce made from balsamic vinegar, brown sugar, soy sauce, and spices. Perfect for a comforting meal, this dish is cooked low and slow in the oven to achieve melt-in-your-mouth meat with a deliciously sticky, savory-sweet glaze.
Ingredients
Scale
Beef Brisket
- 4 lbs beef brisket
- Salt to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Sauce & Aromatics
- 3 tablespoons olive oil, divided
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow roasting the brisket.
- Heat Oil: Heat 1 tablespoon of olive oil in a large, oven-safe pot over medium-high heat for searing the meat.
- Season Brisket: Season the beef brisket evenly with salt, black pepper, and smoked paprika to enhance flavor.
- Sear Brisket: Sear the brisket in the hot oil until browned on all sides, about 4-5 minutes per side, then remove it from the pot and set aside.
- Sauté Onions & Garlic: Reduce heat to medium, add the remaining 2 tablespoons of olive oil, then sauté the onions and garlic until the onions are translucent and starting to caramelize, about 10 minutes.
- Add Brown Sugar: Stir in the brown sugar, allowing it to melt and coat the onions to add sweetness and depth.
- Add Sauces & Broth: Mix in balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard; stir to combine. Pour in the beef broth and bring to a simmer.
- Combine Brisket and Sauce: Return the seared brisket to the pot, ensuring it is fully covered with the sauce mixture.
- Slow Cook in Oven: Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, until the brisket is tender enough to shred easily with a fork.
- Shred Brisket: Remove the brisket from the pot and shred it using two forks for a pulled texture.
- Simmer Pulled Brisket: Return the shredded brisket to the pot, mix thoroughly with the remaining caramelized sauce, then simmer on low heat on the stovetop for an additional 15-20 minutes.
- Garnish and Serve: Garnish the pulled brisket with freshly chopped parsley before serving for a fresh finish.
Notes
- For best results, use a well-marbled brisket to ensure tenderness and flavor.
- Adjust salt according to your preference and the saltiness of the soy sauce used.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- For a spicier variation, consider adding a pinch of cayenne pepper or chili flakes when seasoning the brisket.
