Sensational Slow Cooked Beef Brisket

Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 teaspoon cayenne pepper
• 1/3 cup extra-virgin olive oil
• 1 (16 ounce) package sliced fresh mushrooms
• 3 shallots, chopped
• 1/4 cup unsalted margarine
• 1 1/2 cups Worcestershire sauce (such as Lea & Perrins), divided
• 1 (5 pound) beef brisket
• 2 cups red wine
• 1/2 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

Directions

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.