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Caramelized Pulled Beef Brisket in a Rich Spicy Sauce Recipe

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4 from 191 reviews

This caramelized pulled beef brisket recipe features tender, slow-cooked beef in a rich, tangy, and spicy sauce. The brisket is browned, then cooked low and slow in a tomato-based sauce with bold spices like smoked paprika, cinnamon, and cayenne, finished off with a sticky glaze and a hint of heat. Perfect for a comforting dinner served with rice, potatoes, or salad.

  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 ½ tbsp vegetable oil
  • Salt and pepper to taste
  • 0.75 kg (1.6 lbs) rolled beef brisket
  • 1 large red onion, peeled and sliced
  • 1 ½ tsp smoked paprika
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 2 tbsp dark brown sugar
  • 1 tbsp honey
  • 1 tbsp water
  • 3 cloves garlic, peeled and crushed
  • 1 x 400ml (14 oz) tin of chopped tomatoes
  • 540 ml (2 1/4 cups) hot beef stock (water with three stock cubes is fine)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sauce (HP Sauce or A1 Steak sauce)
  • 1 tbsp light brown sugar

To Serve (Optional)

  • 1 tsp chilli flakes
  • Sweet chilli jam

Instructions

  1. Preheat and brown brisket: Heat the oven to 140C/275F (fan). In a large casserole pan, heat the vegetable oil over high heat. Season the brisket with salt and pepper. Brown the brisket on all sides until nicely caramelized. Remove the brisket and set aside on a plate.
  2. Sauté onions: Lower the heat to low, add the sliced red onion to the pan, season with salt and pepper, and gently cook for 5 minutes, stirring regularly until softened.
  3. Prepare marinade and apply half: While the onions cook, mix smoked paprika, cinnamon, cayenne, dark brown sugar, honey, and water in a small bowl. Spread half of this marinade evenly over the browned brisket.
  4. Add garlic and liquids: Add the crushed garlic cloves to the onions and stir for 30 seconds until fragrant. Add the tinned tomatoes, hot beef stock, Worcestershire sauce, dark soy sauce, and brown sauce to the pan. Bring to a boil.
  5. Braise brisket in the oven: Place the marinated brisket on top of the sauce mixture in the pan. Cover with a lid and transfer the pan to the oven. Cook for 3 hours, checking occasionally. If the sauce looks too dry, add a splash of water.
  6. Glaze and finish cooking: Remove the pan from the oven and stir the contents gently. Spread the remaining marinade over the brisket, sprinkle with light brown sugar, and season with salt and pepper. Increase oven temperature to 200C/400F (fan) and cook uncovered for 20-30 minutes until the brisket develops a dark, sticky glaze.
  7. Shred and serve: Remove from oven, sprinkle with chilli flakes if using, and allow to cool slightly. Shred the beef directly in the sauce using two forks. Serve with rice, potatoes, or salad and a side of sweet chilli jam if desired.

Notes

  • To make the dish gluten free, use bouillon instead of stock and tamari in place of soy sauce. Check labels for Worcestershire and brown sauce as they may contain gluten.
  • This recipe works well in a slow cooker: sear the beef, add all sauce ingredients, and cook on low for 7-8 hours. Finish under a broiler to caramelize the glaze after applying the marinade.
  • You can freeze shredded beef mixed with the sauce in portions. Thaw overnight in the refrigerator and reheat thoroughly in an oven at 170C/325F for 20-30 minutes until piping hot throughout.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, British

Find it online: https://recipesvibe.com/caramelized-pulled-beef-brisket-in-a-rich-spicy-sauce-recipe/