Description
Tender beef brisket slow-cooked until shreddable and coated in a rich, savory sauce with vegetables, warm spices, and a bright finish of fresh lime and chives.
Ingredients
Units
Scale
- Beef brisket, 2 1/2 lbs cut into 2-3 pieces
- Avocado oil, 2 tablespoons
- Carrots, 3 peeled and diced
- Yellow onion, 1 small diced
- Garlic, 6 cloves sliced
- Smoked paprika, 1 tablespoon
- Dried thyme, 2 teaspoons
- Ground black pepper, 1 teaspoon
- Kosher salt, 1 teaspoon
- Tomato paste, 2 tablespoons
- Worcestershire sauce or steak sauce, 1 tablespoon
- Beef broth, 2 1/2 cups
- Lime juice, about 3 tablespoons freshly squeezed
- Fresh chives, 1 bunch finely chopped
Instructions
- Heat a large heavy pot or Dutch oven over medium-high heat.
- Season the brisket pieces evenly with kosher salt and ground black pepper.
- Add avocado oil to the pot and brown the brisket on all sides until deeply golden, then remove and set aside.
- In the same pot, add carrots and onion and cook until softened.
- Add sliced garlic and cook briefly until fragrant.
- Stir in smoked paprika, dried thyme, tomato paste, and Worcestershire sauce until well combined.
- Pour in beef broth and stir, scraping up any browned bits from the bottom.
- Return the brisket to the pot, cover, and simmer gently for about 3 hours until fork-tender.
- Remove the brisket and shred with forks.
- Return shredded beef to the pot and stir in lime juice.
- Garnish with chopped chives and serve hot.
Notes
- Keep the simmer low and gentle for the most tender brisket.
- Add extra broth if the sauce reduces too much during cooking.
- Flavors deepen even more after resting overnight.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg