Description
Tender, slow-cooked shredded brisket smothered in a rich, savory sauce with hints of sweetness and spice. Perfect for serving over mashed potatoes, stuffing into sandwiches, or eating straight from the pot.
Ingredients
Scale
- 3–4 pounds beef brisket, trimmed
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a small bowl, whisk together tomato paste, beef broth, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
- Place sliced onions and garlic in the bottom of a slow cooker or Dutch oven. Add the seared brisket on top.
- Pour the sauce mixture over the brisket and onions.
- Cover and cook on low for 8–10 hours until the brisket is very tender and easily shreds with a fork.
- Remove the brisket, shred with two forks, then return it to the sauce to soak up the flavors.
- Serve hot with your choice of sides like mashed potatoes or sandwich buns.
Notes
- Use a splash of broth when reheating to keep the meat juicy.
- Brisket can be made a day ahead for even more flavor.
- Leftovers are great for tacos, sandwiches, or rice bowls.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: shredded brisket, slow cooker brisket, saucy brisket, beef dinner, comfort food