sensational slow cooked beef brisket

Ingredients

• Servings: 10
• 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
• 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

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs 15 mins

Ready Time: 6 hrs 5 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. set spice mixture aside.
• 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.
• 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.
• 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.
• place a rack into a heavy dutch oven; place the brisket the rack. pour in the worcestershire sauce pan drippings, red , 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.
• 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.
• let the brisket rest for about 20 minutes before slicing thinly across the grain. serve with pan gravy.