Prep: 30mins | Cook: 5hrs 15mins | Additional: 20 mins | Total: 6 hrs 5 mins | Servings: 10 | Yield: 10 servings
Savory brisket with mushrooms, Worcestershire sauce, red wine, and seasonings are cooked slowly for that fork-tender goodness. A mouthwatering dish that you can never say no to. My personal favorite alongside rice, corn, and roasted potatoes. This worth everything!
Ingredients
2 tbsp paprika
2 tbsp garlic powder
2 tbsp ground black pepper
2 tbsp of sea salt
1 tsp cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 oz) package sliced fresh mushrooms
3 eaches shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (like Lea & Perrins®), divided
1 (5 lbs) beef brisket
2 cups red wine
½ cup of water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tbsp Worcestershire sauce (such as Lea & Perrins®)
2 tbsp unsalted margarine, thinly sliced
HOW TO MAKE SENSATIONAL SLOW COOKED BEEF BRISKET
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.
Step 2: In a bowl, add the paprika, garlic powder, black pepper, sea salt, and cayenne pepper. Mix until completely combined and set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. When hot, sautee the mushrooms and shallots for about 5 to 8 minutes until the mushrooms have released their liquid. Set aside.
Step 4: Cook the brisket for approximately 5 minutes on each side until the brisket turns brown and cook through on both sides. Add in the Worcestershire sauce half a cup at a time until the 1 1/2 cup of the sauce has been poured onto the brisket.
Step 5: In a large skillet, melt 1/4 cup margarine over medium-high heat. Stir in 1/4 cup of the Worcestershire sauce.
Step 6: Thoroughly rub the beef brisket with the spice mixture. Transfer the brisket into the margarine, then, into the Worcestershire sauce.
Step 7: Put the rack into a heavy Dutch oven. Add the brisket into the rack, then, pour in the drippings from the Worcestershire sauce’s pan. Followed by the red wine, water, garlic, and beef broth. Then, add in the brisket and mushroom into the rack. Drizzle over the mushrooms with a tablespoon of Worcestershire sauce and top it all up with 2 tablespoons of sliced unsalted margarine.
Step 8: Place into the preheated oven and bake the brisket for about 3 minutes, covered. Adjust the heat to 300 degrees F or 150 degrees C, then, bake for another hour. Again, lower the oven temperature to about 225 degrees F or 105 degrees C and continue baking for an hour more. Making sure to baste the pan with the drippings every hour.
Step 9: Remove from the oven and allow the brisket to sit for at least 20 minutes before slicing the brisket thinly across the grain.
Step 10: Serve the brisket with the pan gravy. Enjoy!
Nutrition Facts:
Per Serving: 623.8 calories; fat 46.1g 71% DV; cholesterol 93.2mg 31% DV; sodium 1836.6mg 74% DV; protein 26.8g 54% DV; carbohydrates 16.5g 5% DV
Ingredients
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp ground black pepper
- 2 tbsp of sea salt
- 1 tsp cayenne pepper
- ⅓ cup extra-virgin olive oil
- 1 (16 oz) package sliced fresh mushrooms
- 3 eaches shallots, chopped
- ¼ cup unsalted margarine
- 1 ½ cups Worcestershire sauce (like Lea & Perrins®), divided
- 1 (5 lbs) beef brisket
- 2 cups red wine
- ½ cup of water
- 1 clove garlic, chopped
- 1 (32 fluid ounce) container beef broth (such as Progresso®)
- 1 tbsp Worcestershire sauce (such as Lea & Perrins®)
- 2 tbsp unsalted margarine, thinly sliced
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.
Step 2: In a bowl, add the paprika, garlic powder, black pepper, sea salt, and cayenne pepper. Mix until completely combined and set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. When hot, sautee the mushrooms and shallots for about 5 to 8 minutes until the mushrooms have released their liquid. Set aside.
Step 4: Cook the brisket for approximately 5 minutes on each side until the brisket turns brown and cook through on both sides. Add in the Worcestershire sauce half a cup at a time until the 1 1/2 cup of the sauce has been poured onto the brisket.
Step 5: In a large skillet, melt 1/4 cup margarine over medium-high heat. Stir in 1/4 cup of the Worcestershire sauce.
Step 6: Thoroughly rub the beef brisket with the spice mixture. Transfer the brisket into the margarine, then, into the Worcestershire sauce.
Step 7: Put the rack into a heavy Dutch oven. Add the brisket into the rack, then, pour in the drippings from the Worcestershire sauce's pan. Followed by the red wine, water, garlic, and beef broth. Then, add in the brisket and mushroom into the rack. Drizzle over the mushrooms with a tablespoon of Worcestershire sauce and top it all up with 2 tablespoons of sliced unsalted margarine.
Step 8: Place into the preheated oven and bake the brisket for about 3 minutes, covered. Adjust the heat to 300 degrees F or 150 degrees C, then, bake for another hour. Again, lower the oven temperature to about 225 degrees F or 105 degrees C and continue baking for an hour more. Making sure to baste the pan with the drippings every hour.
Step 9: Remove from the oven and allow the brisket to sit for at least 20 minutes before slicing the brisket thinly across the grain.
Step 10: Serve the brisket with the pan gravy. Enjoy!
