Slow-Cooked Beef Brisket with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A tender, deeply flavored brisket simmered for hours until fork-tender, finished with a smoky paprika glaze that clings to every slice. This american-inspired beef ready in about 500 minutes pairs beef brisket, olive oil, large, finely diced 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 beef brisket
• 2 tbsp olive oil
• 1 large, finely diced onion
• 3 cloves, minced garlic
• 2 tbsp smoked paprika
• 1 tbsp dried thyme
• 1 tsp dried rosemary
• 2 cups beef broth
• 1 cup red wine
• 2, peeled and sliced carrots
• 2 stalks, sliced celery
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the 3 lbs beef brisket dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the brisket for 3-4 minutes per side until deeply browned, transferring to a slow cooker.
2. Step 2: Add 1 large onion, finely diced, and 3 cloves garlic, minced, to the skillet and cook for 3 minutes until softened, then stir in 2 tbsp smoked paprika, 1 tbsp dried thyme, and 1 tsp dried rosemary, cooking for 1 minute until fragrant.
3. Step 3: Pour 2 cups beef broth and 1 cup red wine into the skillet, scraping up browned bits, and pour over the brisket in the slow cooker. Add 2 carrots, peeled and sliced, 2 celery stalks, sliced, and 2 bay leaves.
4. Step 4: Cover and cook on low for 8 hours until the meat is fork-tender. Remove brisket, let rest 15 minutes, slice thinly against the grain, and serve with sauce and vegetables.