Caramelized Pulled Beef Brisket Recipe
This Caramelized Pulled Beef Brisket recipe offers tender, flavorful beef cooked slowly for maximum juiciness, then caramelized in a sweet and tangy sauce to create a perfect balance of smoky, savory, and sweet notes. Ideal for slow cooker or oven preparation, this dish is a comforting crowd-pleaser perfect for family dinners or gatherings.
- Prep Time: 20 minutes
- Cook Time: 4 to 8 hours (depending on slow cooker setting) or 3 to 4 hours (oven)
- Total Time: 4 hours 20 minutes to 8 hours 20 minutes (slow cooker) or 3 hours 20 minutes to 4 hours 20 minutes (oven)
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 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
- 2 tbsp butter
- ¼ cup brown sugar
- 2 tbsp beef drippings (from slow cooker or roasting pan)
- 1 tbsp Worcestershire sauce
Instructions
- Prepare the Brisket: Start by seasoning the beef brisket evenly with salt, black pepper, smoked paprika, garlic powder, onion powder, and optional chili powder. This seasoning mix creates a flavorful crust during cooking.
- Sear the Brisket (Optional, But Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned to lock in juices and deepen flavor, about 3-4 minutes per side.
- Slow Cook the Brisket (Slow Cooker Method): Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the brisket on top and pour in beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until the brisket is fork-tender and falling apart.
- Slow Cook the Brisket (Oven Method): Preheat oven to 300°F (150°C). Arrange onions and garlic in a large roasting pan or Dutch oven; place brisket on top. Add beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, and brown sugar. Cover tightly with foil or a lid and bake for 3-4 hours, basting hourly until meat is tender and easy to shred.
- Shred the Brisket: Remove the brisket from the slow cooker or oven. Using two forks, shred the meat into bite-size pieces, discarding excess fat if necessary.
- Caramelize the Pulled Brisket: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add ¼ cup brown sugar, 1 tablespoon Worcestershire sauce, and 2 tablespoons of reserved beef drippings. Stir continuously until the mixture thickens and becomes syrupy.
- Toss and Finish: Add the shredded brisket to the skillet and toss well to coat evenly with the caramelized sauce. Allow the beef to cook for an additional 3-5 minutes, stirring occasionally, so the sauce clings and the edges caramelize slightly for maximum flavor.
Notes
- Searing the brisket before slow cooking enhances flavor but can be skipped for convenience.
- Reserve some beef drippings from the cooking process for caramelization; it adds rich depth to the sauce.
- Adjust chili powder to your preferred spice level or omit for a milder dish.
- Serve the caramelized pulled brisket on buns, over rice, or with roasted vegetables for a complete meal.
- Leftovers store well refrigerated for up to 3 days and freeze up to 3 months.
Keywords: pulled beef brisket, caramelized brisket, slow cooker beef, oven brisket, barbecue beef, shredded beef recipe
