Description
Sweet Savory Caramelized Pulled Beef is a tender, flavorful brisket slow-cooked with caramelized onions, garlic, and a balanced blend of spices and a sweet-savory sauce. Perfect for a comforting meal with deep smoky and tangy notes, this dish is ideal for gatherings and family dinners.
Ingredients
Scale
Beef and Spice Rub
- 2 to 2.3 kilograms beef brisket, excess fat trimmed
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 teaspoon salt
Vegetables
- 2 large yellow onions, thinly sliced
- 6 cloves garlic, minced
Sauce
- 120 grams brown sugar
- 60 millilitres soy sauce
- 240 millilitres beef broth
- 60 millilitres apple cider vinegar
Other
- 1 tablespoon oil (for sautéing onions)
Instructions
- Prepare the beef: Trim any excess fat from the brisket. In a small bowl, mix smoked paprika, ground cumin, ground black pepper, and salt together. Rub this spice mixture evenly all over the brisket to fully coat it.
- Caramelize the onions and garlic: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the thinly sliced onions and sauté for 15 to 20 minutes, stirring regularly until they become deep golden brown and caramelized. Add the minced garlic and cook for another 2 to 3 minutes until fragrant to enhance the flavor base.
- Transfer to cooking vessel: Move the caramelized onions and garlic to a slow cooker or Dutch oven, spreading them evenly. Place the spiced brisket directly on top of the onions for optimal flavor infusion.
- Make the sauce: In a bowl, whisk together brown sugar, soy sauce, beef broth, and apple cider vinegar until fully combined. Pour this sweet and tangy mixture evenly over the brisket.
- Cook the brisket: Cover and cook the brisket according to your chosen method. For slow cooker, set it on low and cook for 8 to 10 hours until the meat is tender and shreddable. For Dutch oven, place covered in a preheated oven at 150°C (302°F) and bake for 3 to 4 hours until fork-tender.
- Rest and shred the beef: Remove the cooked brisket and let it rest on a cutting board for 20 minutes to retain juices. Using two forks, shred the meat finely and then mix it thoroughly with the caramelized onions and cooking juices to ensure every bite is flavorful and moist.
Notes
- Trim the brisket fat carefully to avoid excess grease but keep some fat for flavor and tenderness.
- Caramelizing onions properly is key to developing the sweet depth of flavor in this dish.
- You can use either a slow cooker or Dutch oven depending on your preferred cooking time and equipment available.
- Letting the meat rest after cooking helps the juices redistribute, making the brisket juicier.
- Serve this pulled beef with tortillas, buns, or over rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours slow cooker or 3 to 4 hours oven
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
