sensational slow cooked beef brisket

sensational slow cooked beef brisket
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons sea salt
  • 1 teaspoon cayenne pepper
  • 1/3 cup extra-virgin olive oil
  • 1 (16 ounce) package sliced fresh mushrooms
  • 3 shallots, chopped
  • 1/4 cup unsalted margarine
  • 1 1/2 cups Worcestershire sauce (such as Lea & Perrins®), divided
  • 1 (5 pound) beef brisket
  • 2 cups red wine
  • 1/2 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


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

04/07/2017
sensational slow cooked beef brisket, Roasts recipe PT10M PT2H 6 435 calories

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