Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Brisket
  • 2 tbsp Olive Oil (30 ml)
  • 1 large Onion, chopped (about 1 cup)
  • 4 cloves Garlic, minced (about 2 tsp)
  • 1 tbsp Smoked Paprika (15 ml)
  • 1 tsp Ground Black Pepper (5 ml)
  • 1 tsp Garlic Powder (5 ml)
  • 1/2 tsp Onion Powder (2.5 ml)
  • 1/2 tsp Dried Thyme (2.5 ml)
  • 1/2 tsp Dried Rosemary, crushed (2.5 ml)
  • 1/2 tsp Chilli Flakes (2.5 ml)
  • Salt, to taste
  • 1/2 cup Balsamic Vinegar (120 ml)
  • 1/4 cup Brown Sugar, packed (50 g)
  • 2 tbsp Worcestershire Sauce (30 ml)
  • 1 tbsp Dijon Mustard (15 ml)
  • 1 cup Beef Broth (240 ml)

Instructions:

  1. Trim excess fat from the brisket (leave about 1/4 inch). Pat the brisket dry with paper towels.
  2. Combine smoked paprika, black pepper, garlic powder, onion powder, thyme, rosemary, chilli flakes and salt. Rub the spice mixture generously all over the brisket, ensuring even coverage.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until deeply browned (about 3-4 minutes per side).
  4. Remove the brisket from the skillet. Add the chopped onion to the skillet and sauté until softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
  5. In a separate bowl, whisk together the balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and beef broth.
  6. Place the sautéed onions and garlic in the bottom of the slow cooker or Dutch oven. Place the seared brisket on top of the onions. Pour the balsamic caramel sauce over the brisket.
  7. Cover and cook on low for 8-10 hours in slow cooker, or cover Dutch oven with a tight-fitting lid and bake at 300°F (150°C) for 4-5 hours, until fork-tender.
  8. Carefully remove the brisket and let it rest for at least 15-20 minutes before shredding or slicing against the grain.
  9. While the brisket rests, skim off any excess fat from the sauce. If desired, you can reduce the sauce by simmering it on the stovetop over medium heat until it thickens slightly.
  10. Serve the shredded or sliced brisket with the reduced balsamic caramel sauce.