Description

There’s something truly magical about a slow-cooked dish that fills your home with warm, comforting aromas. This caramelized pulled beef brisket is one of those meals that’s like a hug in food form. Imagine tender, fall-apart beef infused with a deep, savory-sweet caramelized flavor that feels just as perfect for a weeknight dinner as it does for a cozy family gathering.

This recipe is one that feels steeped in tradition, though it’s simple enough for anyone to make. Brisket is often a centerpiece at holiday dinners, Sunday lunches, or special occasions in many cultures, but here, we’re putting a modern twist on it. The caramelization gives the meat a rich, almost smoky sweetness, while the slow-cooking process ensures the beef is juicy, tender, and easy to pull apart with a fork. Whether it’s served as a hearty sandwich filling, paired with mashed potatoes, or piled high on a bed of greens, this dish is as versatile as it is delicious.

Let’s dive into how to make this irresistible dish that’s sure to become a favorite in your household!

Ingredients

Scale

3 pounds beef brisket
2 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt (adjust to taste)

Instructions

Sear the Brisket for Extra Flavor
Start by patting the brisket dry with paper towels and seasoning it lightly with salt and pepper. Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, sear the brisket on both sides until golden brown, about 3–4 minutes per side. This step locks in the flavor and creates a delicious crust on the meat.
Caramelize the Onions
In the same skillet, reduce the heat to medium and add the sliced onions. Cook them slowly, stirring occasionally, until they are golden brown and caramelized—this should take about 10–12 minutes. Add the minced garlic during the last 2 minutes of cooking, stirring frequently to avoid burning.
Prepare the Flavorful Braising Liquid
In a small bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, smoked paprika, thyme, and black pepper. Pour this mixture into the skillet with the onions and garlic, scraping the bottom to deglaze the pan and capture all those flavorful browned bits.
Slow-Cook the Brisket
Transfer the seared brisket to a slow cooker (or leave it in your Dutch oven if you prefer). Pour the caramelized onion mixture over the top, ensuring the brisket is mostly submerged. Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the brisket is fork-tender and easily pulls apart.
Shred the Beef and Serve
Once cooked, transfer the brisket to a cutting board and let it rest for a few minutes. Use two forks to shred the beef into tender pieces. Return the shredded beef to the slow cooker or pot, stirring it gently to soak up the caramelized juices.
Serve and Enjoy
Serve the pulled beef brisket warm over mashed potatoes, with crusty bread, or in soft slider buns. Don’t forget to drizzle some of that rich sauce on top for an extra burst of flavor!

Notes

If you don’t have a slow cooker, this recipe can be made in a Dutch oven. Simply cook it covered in the oven at 300°F for 4–5 hours.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.