Recipe by Cajun Girl
"Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
extra-virgin olive oil
1 (16 ounce) package
sliced fresh mushrooms
1 1/2 cups
Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound)
1 (32 fluid ounce) container
beef broth (such as Progresso®)
Worcestershire sauce (such as Lea & Perrins®)
unsalted margarine, thinly sliced
This gets better each time I make it!
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.
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!
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!
Wow! I followed the recipe exactly except I cooked it in a crock pot for 24 hours on low instead of a dutch oven and it was AMAZING! The taste was sensational! The meat just melted in your mouth! It took some prep work but it was well worth it! My husband couldn't believe the brisket shrunk so much. It really didn't that much. I grazed a bit when it was almost done. lol. This recipe is definitely a keeper! Thank you so much for sharing!
This is better then anything I have had.
OMG this was AMAZING! I was being a cost-effective shopper and bought a 12.18 pound Brisket - mistake! Had to brown it in the Dutch oven which was close to impossible b/c it was so big. But we did it. I was afraid of using so much Worcestershire. It just felt weird to dump so much in but I followed the recipe to the T. Double of course. OMGoodness! It was amazing. Falling apart when we tried to cut it or move it so we just lifted the rack and hoped it didn't fall apart completely. Success. It was ridiculous. Thank goodness I used a ton of mushrooms and 2 large shallots b/c the mushroom mixture is soooo yummy. Can't rave enough. Will buy a smaller one next time. Thank goodness I had a huge Dutch oven or we would have been in trouble. The Au Jus is also amazing. Saved a large portion and skimmed off the fat this AM and you don't need to do anything to it but drizzle over the meat and your homemade mashed potatoes (but of course) 10 thumbs up. My new staple. I have no doubt it will be a hit at a party. The only change is - I used butter. I don't know when I last bought margarine more than 20 years ago for sure. Thanks for the GREAT recipe!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sensational Slow Cooked Beef Brisket
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 415
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this tasty slow-cooked beef brisket.
See how to make a tasty pot roast with just five ingredients.
See how to put an easy spin on classic beef stroganoff.