Description
This Sweet Savory Caramelized Pulled Beef features tender, slow-cooked brisket infused with a rich blend of smoked paprika, cumin, and caramelized onions. The combination of brown sugar, soy sauce, and apple cider vinegar creates a perfectly balanced sweet and savory sauce that elevates the juicy pulled beef, making it ideal for sandwiches, tacos, or hearty meals.
Ingredients
Scale
Beef and Spices
- 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)
Instructions
- Prepare and Season Beef: Trim excess fat from the beef brisket. In a small bowl, mix smoked paprika, ground cumin, black pepper, and salt. Rub this spice blend evenly over all sides of the brisket to season it thoroughly.
- Caramelize 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 and caramelized. Add the minced garlic and cook for an additional 2 to 3 minutes until fragrant.
- Assemble in Cooking Vessel: Transfer the caramelized onions and garlic to a slow cooker or Dutch oven. Place the seasoned brisket on top of the onions evenly.
- Prepare Sauce: In a mixing bowl, whisk together the brown sugar, soy sauce, beef broth, and apple cider vinegar until well combined. Pour this mixture evenly over the brisket to infuse flavor as it cooks.
- Cook the Brisket: Cover and cook using your preferred method. For slow cooker: set on low and cook for 8 to 10 hours until the meat is tender. For Dutch oven: place the covered pot in a preheated oven at 150°C (300°F) and bake for 3 to 4 hours until fork-tender.
- Rest and Shred: Once cooked, transfer the brisket to a cutting board and let it rest for 20 minutes. Use two forks to shred the meat, then mix it well with the cooking juices and caramelized onions for an even coating of flavor.
Notes
- For a deeper smoky flavor, consider adding a small amount of liquid smoke to the sauce mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- This pulled beef works wonderfully as a filling for sandwiches, tacos, or served alongside rice and vegetables.
- If using a Dutch oven, ensure it is oven-safe and covered tightly to retain moisture during cooking.
