Sensational Slow Cooked Beef Brisket

Recipe View 0 mins Preheat the oven to 325 degrees F (165 degrees C).

Recipe View 0 mins In a bowl, combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper. Set aside the spice mixture.

Recipe View 8 mins Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 5-8 minutes. Set aside.

Recipe View 0 mins Melt 1/4 cup margarine in a large skillet over medium-high heat; stir in 1/4 cup Worcestershire sauce. Thoroughly rub the beef brisket with the prepared spice mixture.

Recipe View 20 mins Place brisket in the skillet. Brown brisket on all sides, about 5 minutes per side, creating a rich crust. Add 1 1/2 cups Worcestershire sauce to the skillet, about 1/2 cup at a time, adding more as the sauce cooks into the brisket and begins to caramelize.

Recipe View 0 mins Place a rack in a heavy Dutch oven; place the browned brisket on the rack. Pour in the Worcestershire sauce skillet drippings, beef broth, red wine, water, and chopped garlic; top with the cooked mushroom mixture. Drizzle the remaining 1 tablespoon Worcestershire sauce over the mushrooms; top with the remaining 2 tablespoons of thinly sliced margarine. Cover the Dutch oven tightly.

Recipe View 6 hrs Bake in the preheated oven for 3 hours. Reduce the oven temperature to 300 degrees F (150 degrees C); bake for 1 hour more. Reduce the oven temperature to 225 degrees F (105 degrees C); bake for 1 hour more, for a total cooking time of 5 hours. Baste with pan drippings every hour to keep the brisket moist and flavorful.

Recipe View 20 mins Remove the Dutch oven from the oven. Let the brisket rest in the Dutch oven for at least 20 minutes before slicing thinly against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful brisket. Serve with the luscious pan gravy.