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Pulled Beef - Image 2

Pulled Beef

This pulled beef recipe yields tender, flavorful meat perfect for sandwiches, tacos, or as a standalone dish. Slow-cooked to perfection with a blend of spices and a touch of sweetness.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef brisket trimmed of excess fat
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 1/4 cup brown sugar packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large skillet
  • Roasting pan or slow cooker
  • Tongs
  • Two forks for shredding

Method
 

  1. Preheat your oven to 300°F (150°C) or prepare your slow cooker on low heat.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef brisket on all sides until browned, about 3-4 minutes per side.
  3. Transfer the seared brisket to a roasting pan or slow cooker.
  4. In the same skillet, sauté the sliced onion and minced garlic until softened, about 5 minutes.
  5. Add the beef broth, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
  6. Pour the sauce over the brisket in the roasting pan or slow cooker.
  7. Cover and cook in the oven for 6 hours or in the slow cooker for 8 hours, until the meat is tender and easily shreds with a fork.
  8. Remove the brisket from the cooking liquid and shred using two forks. Skim any excess fat from the cooking liquid.
  9. Return the shredded beef to the cooking liquid and stir to combine. Let it sit for 10-15 minutes to absorb the flavors.
  10. Serve hot or store for later use.

Notes

Chef's Tips:
• For best results, let the beef rest in the cooking liquid for at least 15 minutes after shredding to absorb flavors.
• Avoid overcooking the beef to prevent it from drying out.
• Serve on buns with coleslaw for a classic pulled beef sandwich.
Food Safety:
• Ensure the beef reaches an internal temperature of 145°F (63°C) before shredding.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.