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Caramelized Pulled Beef Brisket

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Tender beef brisket slow-cooked until pull-apart soft, then caramelized with a savory‑sweet glaze—perfect for sandwiches, tacos, or hearty platters.

Ingredients

Scale
  • 3–4 lb beef brisket
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • ½ cup barbecue sauce
  • â…“ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt & black pepper, to taste

Instructions

  1. Season brisket generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on both sides until browned, about 4–5 minutes per side. Remove and set aside.
  3. Add onion to pot and cook until softened, about 5 minutes. Add garlic and sauté 1 minute more.
  4. Stir in beef broth, barbecue sauce, brown sugar, Worcestershire sauce, Dijon, and chili powder. Bring to a simmer.
  5. Return brisket to pot, cover, reduce heat to low, and braise for 3–4 hours until fork-tender.
  6. Remove brisket and shred using two forks. Return shredded meat to the pot and stir to coat in sauce.
  7. Optional: spread meat on a baking sheet and broil for 3–5 minutes to caramelize edges, then toss and broil briefly again for extra char.
  8. Serve hot in sandwiches, tacos, or over mashed potatoes.

Notes

  • Braising low and slow yields the most tender brisket.
  • Broiling steps add caramelized texture—don’t skip if you want crispy edges.
  • Adjust sweetness and heat by varying brown sugar and chili powder.
  • Leftovers freeze well in sauce for up to 3 months.
  • Great served with slaw or pickled onions for contrast.

Nutrition

Find it online: https://ukfinda.com/caramelized-pulled-beef-brisket/