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Slow-Cooked Caramelized Beef Brisket Recipe

This Slow-Cooked Caramelized Beef Brisket Recipe delivers a melt-in-your-mouth, flavor-packed dish with a rich caramelized glaze. Slow-cooked to tender perfection, this brisket is infused with deep savory flavors, making it an irresistible centerpiece for any meal. Perfect for family dinners, holidays, or meal prepping!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

For the Brisket:

  • 4 –5 lbs 1.8–2.2 kg beef brisket (flat or point cut)
  • 2 tbsp olive oil
  • 1 ½ cups beef broth
  • 1 cup red wine or balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 4 cloves garlic minced
  • 1 large onion sliced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper optional

For the Caramelized Glaze:

  • ¼ cup brown sugar or honey
  • 3 tbsp butter
  • 2 tbsp balsamic vinegar or apple cider vinegar
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions
 

Step 1: Prepare the Brisket

  • Trim excess fat, leaving about ¼-inch for flavor.
  • Pat dry with paper towels for a better sear.

Step 2: Sear the Brisket

  • Heat 2 tbsp olive oil in a pan over medium-high heat.
  • Sear the brisket for 3–4 minutes per side until browned.
  • Transfer to a slow cooker.

Step 3: Prepare the Braising Liquid

  • In the same pan, sauté onions and garlic until soft.
  • Stir in tomato paste, Worcestershire sauce, Dijon mustard, beef broth, and wine.
  • Simmer for 5 minutes, then pour over the brisket.

Step 4: Slow Cook

  • Set slow cooker to low for 8–10 hours (or high for 5–6 hours).
  • Baste occasionally for extra flavor.

Step 5: Make the Caramelized Glaze

  • In a saucepan, melt butter, then stir in brown sugar, balsamic vinegar, garlic powder, and salt.
  • Simmer for 5 minutes until thickened.

Step 6: Caramelize in the Oven

  • Preheat oven to 425°F (220°C).
  • Transfer brisket to a baking sheet and brush with glaze.
  • Roast for 10–15 minutes until caramelized.

Step 7: Rest and Serve

  • Let the brisket rest for 15 minutes, then slice against the grain.
  • Serve with mashed potatoes, roasted vegetables, or in sandwiches.

Notes

  • Make-Ahead: Tastes even better the next day—store in the fridge and reheat with extra sauce.
  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Freezing: Slice and freeze with cooking juices for up to 3 months.
  • Reheating: Warm in the oven at 300°F (150°C) with a splash of broth.
  • Variations: Add extra spices for heat, swap wine for soy sauce for an Asian twist, or finish with BBQ sauce for a smoky touch.