Sensational Slow Cooked Beef Brisket

Name: Sensational Slow Cooked Beef Brisket
Total time: 365
Yield: 10
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

Recipe by Cajun Girl from allrecipes.com

Dinner 6 Hr. 5 Mins.

Ingredients

10 servings

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2 tablespoons paprika
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2 tablespoons garlic powder
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2 tablespoons ground black pepper
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2 tablespoons sea salt
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1 teaspoon cayenne pepper
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⅓ cup extra-virgin olive oil
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1 (16 ounce) package sliced fresh mushrooms
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3 shallots, chopped
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¼ cup unsalted margarine

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1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
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1 (5 pound) beef brisket
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2 cups red wine
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½ cup water
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1 clove garlic, chopped
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1 (32 fluid ounce) container beef broth (such as Progresso®)
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1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
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2 tablespoons unsalted margarine, thinly sliced

Instructions

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.