How to Make Sensational Slow Cooked Beef Brisket - A Step-by-Step Guide

Brisket is a tough cut of meat that, when cooked low and slow, transforms into a melt-in-your-mouth dish that is full of flavor and incredibly satisfying. Whether you are hosting a backyard barbecue, having a cozy family dinner, or preparing for a holiday feast, slow-cooked beef brisket is always a crowd-pleaser.

Our sensational slow-cooked beef brisket recipe elevates this humble cut of meat to a whole new level. By using a combination of aromatic spices, tangy marinades, and the mag...

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Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons sea salt
  • 1 teaspoon cayenne pepper
  • ⅓ cup extra-virgin olive oil
  • 1 (16 ounce) package sliced fresh mushrooms
  • 3 shallots, chopped
  • ¼ cup unsalted margarine
  • 1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
  • 1 (5 pound) beef brisket
  • 2 cups red wine
  • ½ 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

Information

  • Prep Time: 30 mins
  • Cook Time: 5 hrs 15 mins
  • Additional Time: 20 mins
  • Total Time: 6 hrs 5 mins
  • Servings: 10
  • Yield: 10 servings

  • 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 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.
  • 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.
  • Nutrition

    624 cal.

    • Total Fat: 46g
    • Saturated Fat: 14g
    • Cholesterol: 93mg
    • Sodium: 1837mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 27g
    • Vitamin C: 10mg
    • Calcium: 80mg
    • Iron: 19mg
    • Potassium: 952mg