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Caramelized Pulled Beef Brisket

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Sticky, sweet, smoky, and so tender it practically melts in your mouth—this caramelized pulled beef brisket is the ultimate easy party main. It features a bold dry rub, slow braising, and a final caramelized roast for irresistible crispy edges.

Ingredients

Scale
  • 4–5 lb beef brisket, trimmed (flat cut or point cut)
  • 2 tbsp brown sugar (for rub)
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt (plus more to taste)
  • 1 tsp black pepper, freshly ground
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder or cayenne (optional)
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/3 cup tomato paste or ketchup
  • 2 tbsp soy sauce
  • 2 tbsp Dijon or yellow mustard
  • 1 large onion, sliced
  • 4 cloves garlic, smashed
  • 1/3 cup brown sugar (for caramelizing, or honey/maple syrup)
  • Reserved braising liquid (skimmed of fat)
  • Optional: 2 tbsp barbecue sauce

Instructions

  1. Pat the brisket dry with paper towels and trim excess fat, leaving a thin layer for flavor.
  2. In a small bowl, mix together 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp ground cumin, and 1/2 tsp chili powder. Rub this mixture all over the brisket. Let sit at room temperature for 20-30 minutes if possible.
  3. In a medium bowl, whisk together 1 cup beef broth, 1/2 cup apple cider vinegar, 1/3 cup Worcestershire sauce, 1/3 cup tomato paste or ketchup, 2 tbsp soy sauce, and 2 tbsp Dijon mustard. Scatter sliced onion and smashed garlic in the bottom of a roasting pan or Dutch oven.
  4. Place brisket (fat-side up) on top of onions and garlic. Pour braising liquid around the meat. Cover tightly with lid or foil.
  5. Bake in a preheated 325°F oven for 3-4 hours, or until brisket is fork-tender and shreds easily. (Slow cooker: LOW 8-10 hours or HIGH 5-6 hours.)
  6. Transfer brisket to a cutting board, tent with foil, and let rest 10-15 minutes. Shred with two forks or tongs.
  7. Skim fat from braising liquid. Pour liquid into a saucepan and simmer over medium-high heat until reduced by half (about 8-10 minutes). Adjust seasoning if needed.
  8. Preheat oven to 425°F. Spread shredded brisket on a rimmed baking sheet. Drizzle with reduced braising liquid and sprinkle 1/3 cup brown sugar over the top. Toss to coat.
  9. Roast in upper third of oven for 15-20 minutes, stirring halfway, until edges are crisp and caramelized.
  10. Transfer to a platter, drizzle with any remaining juices, and serve hot. If making ahead, re-caramelize under broiler before serving.

Notes

Let the rub sit for 30 minutes for deeper flavor. Low and slow braising is key for tenderness. Don’t skip the final caramelizing roast for crispy edges. Skim fat from braising liquid for a richer, less greasy finish. Can be made ahead and caramelized before serving. For gluten-free, use tamari instead of soy sauce. Adjust sweetness and spice to taste.

Nutrition

Keywords: beef brisket, pulled beef, caramelized brisket, party main, oven brisket, slow cooker brisket, easy brisket, barbecue, crowd-pleaser, make ahead

Find it online: https://magnetmeal.com/caramelized-pulled-beef-brisket-recipe-best-easy-party-main/