Sweet Savory Caramelized Pulled Beef (Print-Friendly Version)

Pulled beef brisket in sweet-savory glaze with onions, ideal for casual gatherings, sandwiches, or tacos.

# What You’ll Need to Make This:

→ Meat

01 - 2 to 2.3 kilograms beef brisket, excess fat trimmed

→ Aromatics

02 - 2 large yellow onions, thinly sliced
03 - 6 cloves garlic, minced

→ Seasonings

04 - 1 tablespoon smoked paprika
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground black pepper
07 - 1 teaspoon salt

→ Sauce

08 - 120 grams brown sugar
09 - 60 millilitres soy sauce
10 - 240 millilitres beef broth
11 - 60 millilitres apple cider vinegar

# How to Prepare:

01 - Trim excess fat from the beef brisket. In a small bowl, combine smoked paprika, ground cumin, black pepper, and salt. Evenly rub the spice mixture over the brisket on all sides.
02 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add sliced onions and sauté for 15 to 20 minutes, stirring regularly, until deep golden and caramelized. Add the minced garlic and cook for an additional 2 to 3 minutes until fragrant.
03 - Transfer caramelized onions and garlic to a slow cooker or Dutch oven. Place the seasoned brisket on top of the onions.
04 - In a mixing bowl, combine brown sugar, soy sauce, beef broth, and apple cider vinegar. Whisk until well blended. Pour the mixture evenly over the brisket.
05 - Cover and cook using one of the following methods: For slow cooker, set to low and cook for 8 to 10 hours until tender; for Dutch oven, bake in a preheated oven at 150°C for 3 to 4 hours, covered, until the meat is fork-tender.
06 - Once cooked, transfer the brisket to a cutting board and let rest for 20 minutes. Using two forks, shred the meat and mix it with the cooking juices and onions for even coating.

# Extra Tips:

01 - For enhanced depth of flavor, marinate the brisket overnight with the dry spice rub.
02 - Searing the brisket before slow cooking will impart a more pronounced caramelized crust.
03 - Refrigerate leftovers for up to 4 days or freeze for up to 3 months in an airtight container.

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