Sensational Slow Cooked Beef Brisket Recipe - Allrecipes.com
Sensational Slow Cooked Beef Brisket Recipe
  • READY IN 6+ hrs

Sensational Slow Cooked Beef Brisket

Recipe by  

"Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    5 hrs 15 mins
  • READY IN

    6 hrs 5 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2013

This gets better each time I make it!

 
Most Helpful Critical Review
Sep 19, 2012

Too salty, and too much cayenne for my family. It was SUPER tender and moist though. I might try it again, but will definitely need to tweak the recipe.

 
May 04, 2012

The mushrooms are to die for! My guests raved about this one. I would suggest cooking on low longer for more tender meat. Don't skip on the wine and butter!

 
Jul 03, 2012

Excellent! Skipped the mushrooms and shallots because my husband doesn't like them. Worchestershire sauce stunk up the house horribly and I was afraid the brisket was going to be disgusting. But it could not have been better!! Incredibly tender and flavorful. Can't wait to make it again!

 
Sep 16, 2012

Perfect savory brisket. I used extra mushrooms and shallots and whisked some of the cooking broth with tomato sauce for a more clingy topping. Served with roasted potatoes and french cut green beans - amazing.

 
May 15, 2013

Absolutely wonderful! I was looking for a good brisket recipe, and so far, this one definitely takes the cake! The kick from the cayenne made the meat just a hint spicy, which I prefer, and the mushrooms and onions were absolutely fabulous with the meat. I ended up making a little too much sauce, so instead of drippings, I had more like a bit of soup. Turned it into homemade gravy, and it was so good over potatoes and with the meat! I will definitely be making this one again.

 
Dec 13, 2012

Easy to make, so tender it falls apart on your plate!! Actual flavor of the meat was a little bland, but that may be the cut, or that this is the first time I've ever cooked a brisket! Will definitely make again for next Hanukkah. Husband and babies loved it!!

 
Oct 06, 2012

This is better then anything I have had.

 

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Nutrition

  • Calories
  • 624 kcal
  • 31%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 46.1 g
  • 71%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 1837 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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