Allow brisket to rest before shredding. Adjust spice level to taste. For best results, caramelize just before serving for sticky edges.
Slow-braised brisket shredded and caramelized in a sticky sweet and spicy glaze for a rich, comforting main dish.
Ingredients
Scale
4–5 pounds (1.8–2.2 kg) 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 (360 ml) beef broth
½ cup (120 ml) tomato sauce
⅓ cup (80 ml) honey
¼ cup (50 grams) brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili flakes
½ teaspoon ground black pepper
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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Sear brisket 4–5 minutes per side in olive oil. Remove.
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Sauté onions, add garlic, then stir in all sauce ingredients.
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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 in sauce.
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Bake at 400°F (200°C) for 15–20 minutes until caramelized.