Slow-Cooked Beef Brisket with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender beef brisket slow-cooked in a robust tomato sauce with smoked paprika, cumin, and fresh herbs, ideal for a comforting Whole30 dinner. This American-inspired Whole30 recipe (gluten free, dairy free), ready in about 200 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
• 5 cloves, minced garlic cloves
• 28 oz can canned crushed tomatoes
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 cup beef broth
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 3 lbs trimmed beef brisket with 1 tsp sea salt and 1/2 tsp black pepper. Sear brisket for 4-5 minutes per side until deeply browned. Remove brisket and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion to the pot. Sauté for 6-7 minutes until softened and translucent. Add 5 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.
3. Step 3: Pour in 28 oz canned crushed tomatoes and 1 cup beef broth. Stir well, scraping up browned bits from the pot. Season with remaining 1 tsp sea salt and 1/2 tsp black pepper.
4. Step 4: Return brisket to the pot, nestling it into the sauce. Cover and reduce heat to low. Simmer gently for 3 hours, turning the brisket halfway through, until meat is fork-tender.
5. Step 5: Remove brisket and slice against the grain. Spoon spiced tomato sauce over slices and garnish with 2 tbsp chopped fresh parsley before serving.