Sensational Slow Cooked Beef Brisket |
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Prep Time: 30 Minutes Cook Time: 315 Minutes |
Ready In: 345 Minutes Servings: 10 |
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Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork. Ingredients:
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 |
Directions:
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.
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