Sensational Slow Cooked Beef Brisket

A large beef brisket is slow-cooked with mushrooms, Worcestershire sauce, red wine, and seasonings until it is so tender you can cut it with a fork

• Preparation Time: 30 mins
• Cooking Time: 5 hr 15 mins
• Total Time: 5 hr 45 mins
• Calories: 624 Calories

Ingredients

• 2 tablespoons ground black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 clove garlic, chopped
• 2 cups red wine
• 1 teaspoon cayenne pepper
• 2 tablespoons sea salt
• 1 (5 pound) beef brisket
• 1 (16 ounce) package sliced fresh mushrooms
• 3 shallots, 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
• 0.5 cup water
• 0.33333334326744 cup extra-virgin olive oil
• 0.25 cup unsalted margarine
• 1.5 cups Worcestershire sauce (such as Lea & Perrins®), divided

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set spice mixture aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Let brisket rest for about 20 minutes before slicing thinly against the grain. Serve with pan gravy.