Recipes Main Dishes Roast Recipes Sensational Slow Cooked Beef Brisket 4.6 (59) 46 Reviews 11 Photos Beef brisket is slow-cooked to perfection with the perfect blend of seasoning. It is so tender that you can cut it with a fork. Submitted by Cajun Girl Updated on October 3, 2024 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 5 hrs 15 mins Additional Time: 20 mins Total Time: 6 hrs 5 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 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 1 (32 fluid ounce) container beef broth (such as Progresso) 2 cups red wine ½ cup water 1 clove garlic, chopped 1 tablespoon Worcestershire sauce (such as Lea & Perrins) 2 tablespoons unsalted margarine, thinly sliced Directions Preheat the oven to 325 degrees F (165 degrees C). Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set spice mixture aside. Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook and stir until mushrooms release their liquid, 5 to 8 minutes. Set mushroom mixture aside. Melt 1/4 cup margarine in a large skillet over medium-high heat; stir in 1/4 cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket into skillet. Brown brisket well on all sides, about 5 minutes per side. Pour about 1/2 cup Worcestershire sauce into skillet at a time as sauce cooks into brisket, until 1 1/2 cups Worcestershire sauce has been added. Place a rack into a heavy Dutch oven; place brisket onto rack. Pour in Worcestershire sauce pan drippings, beef broth, red wine, water, and garlic; top with reserved mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms and top with remaining 2 tablespoons margarine. Cover the Dutch oven. Bake in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C); bake 1 hour more. Reduce oven temperature to 225 degrees F (105 degrees C); bake 1 hour more. Baste with pan drippings every hour. Let brisket rest for about 20 minutes before slicing thinly against the grain. Serve with pan gravy. I Made It Print 114 home cooks made it! Nutrition Facts (per serving) 624 Calories 46g Fat 17g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 54% Vitamin C 10mg 11% 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.