Description
This Caramelized Pulled Beef Brisket in a Rich Spicy Sauce recipe is a flavor-packed dish that combines tender, slow-cooked beef brisket with a bold and savory sauce. Perfect for a hearty meal or as a filling for sandwiches and tacos.
Ingredients
For the Pulled Beef Brisket:
- 3-4 lbs beef brisket
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon (optional, for extra depth)
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1/2 cup ketchup
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp hot sauce (adjust based on spice preference)
- 2 bay leaves
For the Rich Spicy Sauce:
- 1 cup beef broth (reserved from braising)
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp lime juice
- 1-2 tbsp honey (optional, for sweetness)
Instructions
- Prepare the Brisket: Preheat your oven to 300°F (150°C). Pat the brisket dry and season generously with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for 4-5 minutes until softened and fragrant. Stir in the ground cumin, smoked paprika, chili powder, ground coriander, and cinnamon (if using). Cook for another 1-2 minutes to toast the spices.
- Deglaze and Braise: Add the beef broth, apple cider vinegar, brown sugar, tomato paste, ketchup, soy sauce, hot sauce, and bay leaves to the pot. Stir to combine and bring to a simmer. Return the brisket to the pot, ensuring it is mostly submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is fork-tender and can easily be pulled apart.
- Shred the Brisket: Once the brisket is done, remove it from the pot and let it rest for 10 minutes. Shred the beef with two forks, discarding any excess fat. Return the shredded beef to the pot, stirring to combine with the sauce. If the sauce has reduced too much, add a bit more beef broth to reach your desired consistency.
- Prepare the Spicy Sauce (optional but recommended for extra flavor): In a small saucepan, combine the reserved beef broth and cornstarch (if using for thickening). Bring to a simmer and cook for 2-3 minutes, stirring until the sauce thickens. Stir in the lime juice and honey for balance, then adjust the seasoning as needed.
- Serve: Serve the caramelized pulled beef brisket over mashed potatoes, rice, or in sandwiches. Drizzle the rich spicy sauce over the top for added flavor.
Notes
- This brisket is also great in tacos, burritos, or over nachos.
- For a smokier flavor, you can add a tablespoon of smoked chipotle or adobo sauce to the braising liquid.
- If you want a milder version, reduce the amount of hot sauce and chili powder.
