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Sensational Slow Cooked Beef Brisket
Sensational Slow Cooked Beef Brisket
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Prep Time:
30 minutes
Cook Time:
315 minutes
Total Time:
365 minutes
Slow-roasted beef brisket with mushrooms, red wine, and savory seasonings. Tender and flavorful. Serve with rich pan gravy.
Ingredients:
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons sea salt
  • 1 teaspoon cayenne pepper
  • 0.33333334326744 cup extra-virgin olive oil
  • 1 (16 ounce) package sliced fresh mushrooms
  • 3 shallots, chopped
  • 0.25 cup unsalted margarine
  • 1.5 cups Worcestershire sauce (such as Lea & Perrins®), divided
  • 1 (5 pound) beef brisket
  • 2 cups red wine
  • 0.5 cup water
  • 1 clove garlic, chopped
  • 1 (32 fluid ounce) container beef broth (such as Progresso®)
  • 1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
  • 2 tablespoons unsalted margarine, thinly sliced
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl, ensuring all ingredients are well mixed. Set aside the spice mixture.
  • In a large skillet over medium heat, sauté mushrooms and shallots in olive oil until mushrooms release their liquid, about 5 to 8 minutes. Remove from heat and set aside.
  • In a large skillet over medium-high heat, melt 1/4 cup of margarine, then add 1/4 cup of Worcestershire sauce. Rub the spice mixture all over the beef brisket and place it in the skillet with the melted margarine and Worcestershire sauce.
  • Sear the brisket until golden on all sides, about 5 minutes per side. Gradually add 1/2 cup Worcestershire sauce at a time, allowing it to infuse into the brisket, until you've added a total of 1 1/2 cups.
  • Prepare the Dutch oven by adding a rack and placing the brisket on top. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture and drizzle with 1 tablespoon Worcestershire sauce. Finish by placing 2 tablespoons of sliced unsalted margarine on top of the mushrooms.
  • Bake the brisket covered in a Dutch oven at the preheated oven temperature for 3 hours. Lower the heat to 300°F (150°C) and bake for 1 more hour. Then reduce the temperature to 225°F (105°C) and bake for an additional hour. Remember to baste with pan drippings every hour.
  • Allow the brisket to rest for 20 minutes to ensure juiciness, then thinly slice it across the grain. Serve alongside delicious pan gravy.

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