Description
The ultimate comfort food upgrade! This fall-apart tender brisket with its sweet caramelized crust will make you the dinner hero your family never knew they needed.
Ingredients
Scale
- 4–5 pounds (1.8–2.3 kg) beef brisket, with fat cap
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) balsamic vinegar
- 1/4 cup (60 ml) Worcestershire sauce
- 2 tablespoons tomato paste
Instructions
- Combine brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne to make a dry rub. Massage thoroughly onto brisket and refrigerate for 2 hours or overnight.
- Bring brisket to room temperature for 30 minutes. Heat olive oil in a Dutch oven over medium-high heat and sear brisket on all sides until deeply browned, about 4-5 minutes per side.
- Remove brisket and reduce heat to medium. Cook sliced onions until softened (3-4 minutes), add garlic and cook 1 minute more. Pour in beef broth, balsamic vinegar, and Worcestershire sauce, scraping up browned bits. Stir in tomato paste.
- Return brisket to pot, fat side up. Liquid should come halfway up the meat. Bring to a simmer, cover with lid, and transfer to a 275°F (135°C) oven. Cook 4-5 hours until fork-tender.
- Transfer brisket to a cutting board and tent with foil. Let rest 30-60 minutes. Meanwhile, reduce cooking liquid on stovetop by half.
- Shred beef using two forks and return to pot with reduced sauce. For extra caramelization, spread on a baking sheet and broil 3-5 minutes until edges are crispy. Serve hot.