Sensational Slow Cooked Beef Brisket

Ingredients

• 5 pound brisket 
• 32 fluid ounce beef broth progresso® (such as )
• 1 teaspoon cayenne pepper 
• 16 ounce mushrooms fresh sliced
• 1 clove garlic chopped
• 2 tablespoons garlic powder 
• 2 tablespoons ground pepper black
• 2 tablespoons butter unsalted thinly sliced
• 0.3 cup olive oil extra-virgin
• 2 tablespoons paprika 
• 2 cups red wine 
• 2 tablespoons sea salt 
• 3  shallots chopped
• 0.5 cup water 
• 1 tablespoon worcestershire sauce perrins® (such as Lea & )

Equipment

• bowl
• frying pan
• sauce pan
• oven
• dutch oven

Directions

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.
7. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture.
8. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
9. 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.
10. Let the brisket rest for about 20 minutes before slicing thinly across the grain.
11. Serve with pan gravy.