Sensational Slow Cooked Beef Brisket

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.