Step-by-Step Instructions
1. Sear the Beef
Begin by heating olive oil in a large Dutch oven or heavy skillet. Sear the brisket on all sides until browned. This step locks in flavor and creates a delicious base for the sauce.
2. Build the Flavor Base
Remove the brisket and set it aside. In the same pan, sauté the sliced onions until golden and caramelized. Add garlic and cook for another minute, releasing its aroma.
3. Create the Sauce
Stir in the tomato paste, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Pour in the beef broth and let the mixture simmer for 2–3 minutes.
4. Slow Cook to Perfection
Return the brisket to the pan, cover with a lid, and cook low and slow. You can do this in the oven at 300°F (150°C) for 3–4 hours or in a slow cooker on low for 6–8 hours. The beef should shred easily with a fork when ready.
5. Caramelize and Finish
Once the brisket is tender, shred it with two forks and return it to the sauce. Let it simmer uncovered for 15–20 minutes to thicken and caramelize. The sugars will reduce into a sticky, flavorful glaze that coats every bite of beef.
Serving Suggestions
-
Classic Comfort: Pile it high on a plate with creamy mashed potatoes.
-
Sandwich Style: Load it into a brioche bun with coleslaw for the ultimate pulled beef sandwich.
-
Lighter Option: Serve over roasted vegetables or a fresh salad.
-
Party Favorite: Use it as a filling for sliders or tacos at gatherings.
Step-by-Step Instructions
1. Sear the Beef
Begin by heating olive oil in a large Dutch oven or heavy skillet. Sear the brisket on all sides until browned. This step locks in flavor and creates a delicious base for the sauce.
2. Build the Flavor Base
Remove the brisket and set it aside. In the same pan, sauté the sliced onions until golden and caramelized. Add garlic and cook for another minute, releasing its aroma.
3. Create the Sauce
Stir in the tomato paste, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Pour in the beef broth and let the mixture simmer for 2–3 minutes.
4. Slow Cook to Perfection
Return the brisket to the pan, cover with a lid, and cook low and slow. You can do this in the oven at 300°F (150°C) for 3–4 hours or in a slow cooker on low for 6–8 hours. The beef should shred easily with a fork when ready.
5. Caramelize and Finish
Once the brisket is tender, shred it with two forks and return it to the sauce. Let it simmer uncovered for 15–20 minutes to thicken and caramelize. The sugars will reduce into a sticky, flavorful glaze that coats every bite of beef.
Serving Suggestions
-
Classic Comfort: Pile it high on a plate with creamy mashed potatoes.
-
Sandwich Style: Load it into a brioche bun with coleslaw for the ultimate pulled beef sandwich.
-
Lighter Option: Serve over roasted vegetables or a fresh salad.
-
Party Favorite: Use it as a filling for sliders or tacos at gatherings.
