Sweet & Savory Caramelized Pulled Beef Brisket Recipe
This Sweet & Savory Caramelized Pulled Beef Brisket recipe combines tender, slow-cooked beef with rich caramelized onions and a flavorful blend of spices. The brisket is infused with a balance of sweet brown sugar and tangy apple cider vinegar, complemented by smoky paprika and earthy cumin for a robust and satisfying meal perfect for gatherings or comforting dinners.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (slow cooker) or 3-4 hours (Dutch oven)
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes (slow cooker) or 3 hours 20 minutes to 4 hours 20 minutes (Dutch oven)
- Yield: 8-10 servings 1x
- Category: Main Course
- Method: Slow Cooking or Oven Braising
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef Brisket
- 4–5 pounds beef brisket
Aromatics
- 2 large yellow onions, thinly sliced
- 6 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 1 teaspoon salt
Sauce
- ½ cup brown sugar
- ¼ cup soy sauce
- 1 cup beef broth
- ¼ cup apple cider vinegar
Other
- 2 tablespoons vegetable oil (for sautéing onions)
Instructions
- Prep the Brisket: Trim any excess fat from the beef brisket. In a small bowl, mix smoked paprika, ground cumin, black pepper, and salt together, then rub this spice mix evenly all over the brisket to season thoroughly.
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 15-20 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant.
- Combine Ingredients: Transfer the caramelized onions and garlic to the base of a slow cooker or Dutch oven. Place the seasoned brisket on top. In a separate bowl, whisk together brown sugar, soy sauce, beef broth, and apple cider vinegar. Pour this sauce mixture evenly over the brisket and onions.
- Cook: For slow cooker method, cover and cook on low for 8-10 hours until the brisket is tender. For Dutch oven method, cover and bake in a preheated oven at 300°F (150°C) for 3-4 hours until the meat is fork-tender.
- Shred the Brisket: Once cooked, remove the brisket and let it rest for 20 minutes. After resting, shred the meat using two forks and mix it thoroughly with the cooking liquid and onions to absorb all the flavors.
Notes
- When trimming brisket, leave a thin layer of fat to keep the meat moist during cooking.
- Caramelizing onions slowly enhances their sweetness and depth of flavor, be patient for best results.
- If you prefer a thicker sauce, remove the brisket after cooking and reduce the liquid on the stovetop before shredding.
- This recipe works well for meal prep and leftovers reheat beautifully.
- Serve pulled brisket with toasted buns, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1/8 brisket with sauce (about 6 ounces)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: beef brisket, pulled beef, caramelized onions, slow cooker brisket, sweet and savory beef, comfort food, smoked paprika, cumin, braised beef
