Prep: 30mins | Cook: 5hrs 15mins | Additional: 20 mins | Total: 6 hrs 5 mins | Servings: 10 | Yield: 10 servings
This tender-fork brisket is the way to go. Mouthwatering and crazy delicious! Slowly cooked in a slow cooker to make the meat tender and for the flavors to settle in. My family’s first pick and unquestionably a crowd pleaser!
INGREDIENTS
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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: Ready 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 fully combined and set aside.
Step 3: In a large skillet, heat the oil over medium heat. When the oil is hot, sautee the mushrooms and shallots for about 5 to 8 minutes until the mushrooms released all the liquid. Set aside.
Step 4: Then, cook the brisket for about 5 minutes on each side until brown. Add in the Worcestershire sauce half a cup at a time until you have added the whole 1 1/2 cup.
Step 5: In a large skillet, melt 1/4 cup margarine over medium-high heat. And stir in 1/4 cup of Worcestershire sauce.
Step 6: Mix the cooked brisket into the spice mixture, then, add into the margarine and Worcestershire sauce.
Step 7: Put a rack into a heavy Dutch oven. Transfer the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. And top the brisket with the mushroom mixture before drizzling over a tablespoon of Worcestershire sauce on top of the mushrooms. Lastly, top it all up with slices of 2 tablespoons unsalted margarine.
Step 8: Place inside the preheated oven and bake for about 3 hours, covered. Adjust the heat to about 300 degrees F or 150 degrees C. Continue to baking for another hour. Lower the oven temperature to 225 degrees F or 105 degrees C and bake one more hour. Make sure to not forget to baste the brisket with the pan drippings every hour.
Step 9: Remove from the oven and allow the brisket to sit for at least 20 minutes before slicing thinly across the grain. Serve 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: Ready 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 fully combined and set aside.
Step 3: In a large skillet, heat the oil over medium heat. When the oil is hot, sautee the mushrooms and shallots for about 5 to 8 minutes until the mushrooms released all the liquid. Set aside.
Step 4: Then, cook the brisket for about 5 minutes on each side until brown. Add in the Worcestershire sauce half a cup at a time until you have added the whole 1 1/2 cup.
Step 5: In a large skillet, melt 1/4 cup margarine over medium-high heat. And stir in 1/4 cup of Worcestershire sauce.
Step 6: Mix the cooked brisket into the spice mixture, then, add into the margarine and Worcestershire sauce.
Step 7: Put a rack into a heavy Dutch oven. Transfer the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. And top the brisket with the mushroom mixture before drizzling over a tablespoon of Worcestershire sauce on top of the mushrooms. Lastly, top it all up with slices of 2 tablespoons unsalted margarine.
Step 8: Place inside the preheated oven and bake for about 3 hours, covered. Adjust the heat to about 300 degrees F or 150 degrees C. Continue to baking for another hour. Lower the oven temperature to 225 degrees F or 105 degrees C and bake one more hour. Make sure to not forget to baste the brisket with the pan drippings every hour.
Step 9: Remove from the oven and allow the brisket to sit for at least 20 minutes before slicing thinly across the grain. Serve with the pan gravy. Enjoy!
