Sensational Slow Cooked Beef Brisket


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

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


  • 2 tablespoons paprika

  • 2 tablespoons garlic powder

  • 2 tablespoons ground black pepper

  • 2 tablespoons sea salt

  • 1 teaspoon cayenne pepper

  • 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


  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.

Nutrition Facts (per serving)

624 Calories
46g Fat
17g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 624
% Daily Value *
Total Fat 46g 59%
Saturated Fat 14g 72%
Cholesterol 93mg 31%
Sodium 1837mg 80%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 27g
Vitamin C 10mg 48%
Calcium 80mg 6%
Iron 19mg 103%
Potassium 952mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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