Ingredients
-
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
-
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
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.
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 | 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.