Sensational Slow Cooked Beef Brisket

Beef brisket is slow-cooked to perfection with the perfect blend of seasoning. It is so tender that you can cut it with a fork.

Preparation Details

Prep Time: 30 mins

Cook Time: 5 hrs 15 mins

Total Time: 6 hrs 5 mins

Servings: 10

Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 teaspoon cayenne pepper
• ⅓ cup extra-virgin olive oil
• 1 (16 ounce) package sliced fresh mushrooms
• 3 shallots, chopped
• ¼ cup unsalted margarine
• 1 ½ cups Worcestershire sauce (such as Lea & Perrins), divided
• 1 (5 pound) beef brisket
• 1 (32 fluid ounce) container beef broth (such as Progresso)
• 2 cups red wine
• ½ cup water
• 1 clove garlic, chopped
• 1 tablespoon Worcestershire sauce (such as Lea & Perrins)
• 2 tablespoons unsalted margarine, thinly sliced

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set spice mixture aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook and stir until mushrooms release their liquid, 5 to 8 minutes. Set mushroom mixture aside.
4. Melt 1/4 cup margarine in a large skillet over medium-high heat; stir in 1/4 cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket into skillet.
5. Brown brisket well on all sides, about 5 minutes per side. Pour about 1/2 cup Worcestershire sauce into skillet at a time as sauce cooks into brisket, until 1 1/2 cups Worcestershire sauce has been added.
6. Place a rack into a heavy Dutch oven; place brisket onto rack. Pour in Worcestershire sauce pan drippings, beef broth, red wine, water, and garlic; top with reserved mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms and top with remaining 2 tablespoons margarine. Cover the Dutch oven.
7. Bake in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C); bake 1 hour more. Reduce oven temperature to 225 degrees F (105 degrees C); bake 1 hour more. Baste with pan drippings every hour.
8. Let brisket rest for about 20 minutes before slicing thinly against the grain. Serve with pan gravy.