Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Ingredients
- paprika: 2 Tbsp
- garlic powder: 2 Tbsp
- ground black pepper: 2 Tbsp
- sea salt: 2 Tbsp
- cayenne pepper: 1 tsp
- extra-virgin olive oil: 0.33333 cup
- fresh mushrooms: 1 pack (16 ounce pack, sliced)
- shallots: 3 piece (chopped)
- unsalted margarine: 0.25 cup
- ½ cups Worcestershire sauce (such as Lea & Perrins®): 1 piece (divided)
- beef brisket: 1 piece (5 pound)
- red wine: 2 cups
- water: 0.5 cup
- clove garlic: 1 piece (chopped)
- beef broth (such as Progresso®): 1 container (32 fluid ounce container)
- Worcestershire sauce (such as Lea & Perrins®): 1 Tbsp
- unsalted margarine: 2 Tbsp (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
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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.
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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.
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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.
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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.
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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.
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Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
