Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow-Cooked Beef Brisket with Mushrooms

4.6
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
315 min
TOTAL TIME
365 min
SERVINGS
10 servings
Dinner
Slow-Cooked Beef Brisket with Mushrooms
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
  • 1 (32 fluid ounce) container beef broth (such as Progresso®)
  • 2 cups red wine
  • 1/2 cup water
  • 1 clove garlic, chopped
  • 1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
  • 2 tablespoons unsalted margarine, thinly sliced
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set the spice blend aside momentarily.
3
Heat olive oil in a large skillet over medium heat, allowing it to warm up gradually. Add sliced mushrooms and shallots; cook and stir until the mushrooms release their moisture, a process that typically takes 5 to 8 minutes. Set this mixture aside temporarily.
4
Melt 1/4 cup of margarine in a large skillet over medium-high heat; stir in 1/4 cup of Worcestershire sauce. Thoroughly coat the beef brisket with the spice blend; place the brisket into the skillet.
5
Brown the brisket evenly on all sides, taking about 5 minutes per side to achieve a nice crust. Pour in Worcestershire sauce gradually, allowing it to cook into the brisket, until a total of 1 1/2 cups have been added.
6
Place a rack into a heavy Dutch oven; position the brisket on top of the rack. Pour in Worcestershire sauce pan drippings, beef broth, red wine, water, and garlic; top with the reserved mushroom mixture. Drizzle the remaining 1 tablespoon of Worcestershire sauce over the mushrooms and top with the remaining 2 tablespoons of margarine. Cover the Dutch oven securely.
7
Bake in the preheated oven for 3 hours, then reduce the heat to 300 degrees Fahrenheit (150 degrees Celsius) and bake for an additional hour. Reduce the oven temperature to 225 degrees Fahrenheit (105 degrees Celsius) and bake for another hour, basting the brisket with pan drippings every 60 minutes.
8
Let the brisket rest for approximately 20 minutes before slicing it thinly against the grain. Serve with a side of pan gravy.