For deeper flavor, refrigerate overnight before caramelizing. Adjust sweetness to preference by reducing honey or brown sugar. Reheat gently to maintain tenderness.
Ultimate Caramelized Pulled Beef Brisket Sticky Sweet Bliss
Tender, slow-braised brisket shredded and caramelized in a sticky sweet glaze for the ultimate comforting main dish.
Ingredients
Scale
4–5 pounds beef brisket
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 large yellow onion, thinly sliced
4 garlic cloves, minced
1 ½ cups beef broth
½ cup tomato sauce
¼ cup apple cider vinegar
¼ cup honey
¼ cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon chili flakes
Instructions
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Preheat oven to 300°F (150°C).
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Season brisket with salt and pepper.
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Heat olive oil in Dutch oven and sear brisket 4–5 minutes per side. Remove.
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Sauté onions 5–7 minutes, add garlic and cook briefly.
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Stir in broth, tomato sauce, vinegar, honey, brown sugar, mustard, Worcestershire sauce, and spices.
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Return brisket to pot, cover, and bake 3 ½ to 4 hours until tender.
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Shred brisket and reduce sauce 10–15 minutes.
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Toss shredded beef with sauce and bake at 400°F (200°C) for 15–20 minutes until caramelized.