Slow-Braised Beef Brisket with Smoked Paprika Gravy

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender slow-braised beef brisket simmered in a smoky paprika-infused gravy, perfect for comforting family dinners. This American-inspired beef recipe, ready in about 215 minutes, pairs beef brisket, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed beef brisket
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 5 cloves, minced garlic cloves
• 2 tbsp smoked paprika
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket evenly with 1 tsp salt, 1 tsp black pepper, and 2 tbsp smoked paprika.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and sear the brisket for 5 minutes per side until deeply browned; remove and set aside.
3. Step 3: Add 1 large diced yellow onion and 3 sliced carrots to the pot, sautéing for 6 minutes until softened and lightly caramelized.
4. Step 4: Stir in 5 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 4 cups beef broth, scraping the bottom to loosen browned bits, then add 1 tsp dried thyme and 2 bay leaves.
6. Step 6: Return brisket to the pot, cover tightly, and transfer to the oven. Braise for 3 hours until the meat is fork-tender.
7. Step 7: Remove brisket and tent with foil. Discard bay leaves and reduce the braising liquid over medium heat on stovetop for 10 minutes to thicken before slicing meat and serving with the gravy.