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Sensational Slow Cooked Beef Brisket

Payne Caitlyn
This slow-cooked beef brisket recipe is sensational. It is so tender that you can cut it with a fork and has the perfect blend of seasoning.
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Prep Time 30 minutes
Cook Time 5 hours 15 minutes
Additional Time 20 minutes
Total Time 6 hours 5 minutes
Course Main Dishes
Servings 8
Calories 624 kcal

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
  • 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

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set aside.
  • 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 aside.
  • Melt ¼ cup margarine in a large skillet over medium-high heat; stir in ¼ cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket in skillet.
  • Brown brisket on all sides, about 5 minutes per side. Add 1 ½ cups Worcestershire sauce to the skillet, ½ cup at a time, adding more as sauce cooks into brisket.
  • Place a rack in a heavy Dutch oven; place brisket on the rack. Pour in Worcestershire sauce skillet drippings, beef broth, red wine, water, and garlic; top with mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms; top with remaining 2 tablespoons margarine. Cover the Dutch oven.
  • Bake in the preheated oven for 3 hours. Reduce the oven temperature to 300 degrees F (150 degrees C); bake for 1 hour more. Reduce the oven temperature to 225 degrees F (105 degrees C); bake for 1 hour more. Baste with pan drippings every hour.
  • Rest brisket before slicing thinly against the grain, about 20 minutes. Serve with pan gravy.