Sensational Slow Cooked Beef Brisket Recipe

Prep Time::30 mins

Cook Time:: 5 hrs 15 mins

Additional Time::20 mins

Total Time:: 6 hrs 5 mins

Servings::10

Ingredients

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Original recipe (1X) yields 10 servings

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), divided

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

Directions

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 spice mixture 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 mushroom mixture aside.

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.

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.

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.

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.

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

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