Spicy Shredded Brisket
Transform your dinner table with this crowd-pleasing Spicy Shredded Brisket, a melt-in-your-mouth dish infused with bold, smoky flavors and a hint of heat. This recipe takes tender, slow-cooked beef brisket to the next level, as it’s seared to perfection before being gently braised in a rich blend of smoked paprika, chili powder, and cayenne, balanced by the tang of apple cider vinegar and a touch of honey. With just 20 minutes of prep time and the rest handled by your oven, this hands-off recipe is perfect for family gatherings or meal prep. Serve it shredded and saucy as the ultimate filling for tacos, sandwiches, or alongside your favorite sides, and finish with a sprinkle of fresh cilantro for a burst of color and freshness. Searching for a versatile, flavor-packed dish? This spicy beef brisket delivers every time!
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 large Yellow onion, sliced
- 4 cloves Garlic cloves, minced
- 0.25 cup Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 325°F (165°C).
Trim excess fat from the brisket, but leave a small amount for flavor and moisture during cooking.
In a small bowl, mix together smoked paprika, chili powder, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub the spice mixture generously over the entire surface of the brisket.
Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the brisket for 3-4 minutes per side until a deep, golden crust forms. Remove the brisket and set it aside.
Reduce the heat to medium and add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
Add beef broth, tomato paste, apple cider vinegar, and honey to the pot. Stir to combine and bring the mixture to a simmer.
Return the seared brisket to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 5-6 hours, or until the brisket is fork-tender and easily shreds apart.
Remove the pot from the oven. Allow the brisket to rest for 15 minutes before shredding it with two forks.
Mix the shredded brisket with the cooking liquid and onions to ensure it is moist and flavorful.
Serve warm with chopped cilantro as an optional garnish. Enjoy as a filling for tacos, sandwiches, or simply with a side of your choice.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
