Sweet Chili Rub Brisket

A richly flavored homemade steak sauce takes this tender brisket to the next level—no smoker required.

Sweet Chili Rub Brisket
Yields: 6-8 servings
  • 1½ tablespoons sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons kosher salt
  • 1½ teaspoons chili powder
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons chopped fresh thyme
  • 1 (3-pound) beef brisket, trimmed
  • 2 teaspoons vegetable oil
  • 1½ cups low-sodium beef broth
  • 2 tablespoons Homemade Steak Sauce (recipe follows), plus more to serve
  1. In a small bowl, stir together sugar, garlic powder, pepper, salt, chili powder, paprika, and thyme. Season brisket with spice mixture.
  2. In a large skillet, heat oil over medium-high heat. Add brisket; cook, turning once, until browned, about 5 minutes per side.
  3. In a 6-quart slow cooker, place brisket, broth, and Homemade Steak Sauce. Cover and cook on low until tender, about 8 hours. Let stand for 10 minutes before slicing. Serve with additional sauce.

Homemade Steak Sauce
  • 1 small yellow onion, sliced
  • 2 cloves garlic, smashed
  • ½ navel orange, juiced and rind reserved
  • ⅔ cup balsamic vinegar
  • ½ cup water
  • 5 tablespoons cane syrup
  • ¼ cup ketchup
  • 2 tablespoons golden raisins
  • 2 teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon apple pie spice
  • ½ teaspoon celery seed
  • ¼ teaspoon ground black pepper
  1. In a small Dutch oven, bring all ingredients to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 20 minutes. Strain mixture through a fine-mesh sieve. Let cool to room temperature. Cover and refrigerate for up to 1 month.