Sensational Slow Cooked Beef Brisket

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Step: 1

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

Step: 2

Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 8

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

Per Serving: 624 calories; protein 26.8g; carbohydrates 16.5g; fat 46.1g; cholesterol 93.2mg; sodium 1836.6mg.

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