Sensational Slow Cooked Beef Brisket

We had a 3# chuck shoulder. We used a cast iron for the entire recipe, cut everything in half except for some spices we reduced a little more. We watched the cooking temp and time to match the size of the roast. Only reason we did not give 5 stars is because of our personal preference for less cayenne. So so easy. Make a cheaper cut of meat delicious!

No substitutions except red onion for shallots. Halved the recipe so I cut cooking time by about an hour. Served company-everyone thought it was delicious. Had noodles & carrots on the side.

I smoke brisket on my Big Green Egg and thought this was the only way to cook brisket. I tried this recipe with very little expectations. Boy was I wrong. This was outstanding and now I prefer this to smoking it on the grill, which seems so wrong! The only thing different that I did was use a smaller cut of brisket (3lbs) cause it fit in my Dutch oven better. And marinating the meat with liquid smoke and Worcestershire sauce then putting rub on it. I then put it in fridge over night before cooking it. Even though I used smaller cut of meat, I still cooked it the same amount of time recommended in recipe. Even my neighbors said that was the best brisket they have ever tasted!

Just removed mushrooms, recipe was very good!

For those that say this is not spicy do not think of spicy on the same pages as me. I didn’t use cayenne pepper and it was very spicy. The flavor was good, but too much spice.

The only thing I did different was eliminated the mushrooms. First time making brisket and it was delicious.

This was soooo good! I followed the recipe except cut everything in half, as my brisket was only 2.5 lbs. instead of the oven, I used a crockpot and it was great! The only thing I will change next time is cut down the amount of hot spice! I will definitely keep this recipe!

I am surprised this recipe does not have more reviews because it’s brilliant. We loved it and I will make it again next week. But I made some changes and will make further changes next time. First I used a normal oven proof dish with foil and it worked great. Second, I reduced the salt to less than half the amount. Next time, the sauce is just too much for me so I think it’s enough with half the sauce amount for the 5 pounds of meat and I won’t put any Cayenne because i dont think the recipe needs the heat from it. ANyway in general it was a great recipe, thanks a lot 🙂

First time around I followed the recipe to a T except that I halved it for a 2.5 lb brisket and used a crockpot on low for 7 hours. The beef came out fabulously, but the vegetables absorbed far too much of the Worcestershire-heavy sauce and were subsumed by it disagreeably. As there will definitely be a next time, I will adjust the amount Worcestershire for the beef and sauté the mushrooms by themselves. The results of this recipe were largely as good as I had hoped, however. Glad I came across it.

Make it for every gathering and it’s the first thing gone. This year I’m making a 30lbs brisket.

My hubby and I have never cooked a brisket before and used this recipe for a Friendsgiving Party where we hosted for a group of 20. We bought an 11.5 lb brisket that I halved. We doubled the recipe except for the Cayenne for people who could be sensitive to spice. We cooked it in two slow cookers for 9 hours using the last half hour to let the brisket rest while we thickened the sauce for the gravy……..WOWZA! It was truly a heat!!! The meat was really good and tender, and the gravy was awesome. Thank you for sharing this recipe. We would definitely make it again!

The beef was spectacular. Hubby and I both agreed that it was the best brisket we’d ever had. I personally though the mushrooms had too much Worcestershire flavor. Next time, I’ll cook them separately and add them at the end. I was a bit nervous about all that Worcestershire sauce, as most recipes barely call for a tsp, and this one was using an entire bottle, but on the beef, it was truly amazing. I can’t wait to make it again.

I didn’t have any mushrooms or shallots at the time so I skipped the mushrooms altogether and substituted yellow onion for the shallots. I also used a crock pot for roasting. The results were outstanding and I will definitely make again.

The taste of the juice it’s cooked in is surprisingly flavorful. It’s only me and my boyfriend here so I used a 3lb beef brisket which was good enough for us and left over for the next day! I felt it would need a few tweaks so this is how I changed it and it was perfect for us: extra garlic gloves! I felt 1 clove for all of that meat wasn’t enough flavor so I added 2 more and minced it. I omitted the cayenne since my bf hates spice. I did not add the entire 16oz beef broth since I was cooking less meat. I added a whole extra box of mushrooms. Mushrooms wilt and disappear so if you like mushrooms and would like to have some with your meat, I strongly advise you to add way more mushrooms!

I made this recipe; first time cooking a brisket! It came out so juicy and tender! Used a pre-packaged gravy mix, dried onion flakes and fresh mushrooms. It was spectacular! Will definitely make this again & again & again!

I plan to make this recipe for 15 people coming to Easter dinner. We followed the recipe to a T, except we omitted the ceyene pepper and didn’t use a rack. Oh, I also thickened the sauce with 4 Tbsp of cornstarch. The sauce nearly covered the 5 lbs. roast when we put it in the oven. The roast finished an hour early. It was too spicy for our family. My husband wouldn’t touch the gravy because of the spice. I am going to try skipping the pepper and watering down the Lea & Perrins. Otherwise, it was incredibly moist and tender; truly we pulled it apart with a fork. The mushrooms were amazing.

I made this for a rainy day Sunday brunch and it turned out amazing! I made it in the crock pot (10 hours on low), rather than the oven and I added a bit more garlic as we like garlic a lot. We couldn’t get enough of this brisquet! Truly finger licking good.

I’ll make it again. It was excellent. will use less worchester and substitute 1 cup bold coffee with one of the 4 cups beef broth.

No changes, but a bit too spicy. Next time I will cut back on the cayenne pepper. I will try it again.

This came out really good the way I made it but this recipe, as it is, is not great. I recommend real butter or bacon grease.

followed exactly, did taste really good just too much sauce and it needed to be thickened. my pan was too shallow and some sauce spilled over into the oven2.5 inch lip. Even with that there still was tone of sauce.