Slow-Simmered Beef Brisket with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef brisket slow-cooked with aromatic vegetables and a smoky paprika glaze. This american-inspired one pot ready in about 235 minutes pairs pounds beef brisket, tablespoons smoked paprika, tablespoon garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (14 ratings) Prep: 25 min Cook: 210 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat 3 pounds beef brisket dry with paper towels, then rub 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over all sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 3 minutes per side.
  3. Step 3: Add 2 sliced carrots, 2 sliced celery stalks, 1 quartered red onion, and 3 minced garlic cloves to the pot, and cook for 3 minutes until softened. Pour in 1/2 cup beef broth and 1/2 cup red wine, scraping up any browned bits from the bottom.
  4. Step 4: Add 2 sprigs fresh thyme and 2 sprigs fresh rosemary, then place the brisket on top of the vegetables. Cover the pot with a lid and transfer to the oven. Simmer for 3.5 hours or until the brisket is fork-tender.
  5. Step 5: Remove the brisket from the pot and let rest for 15 minutes. Strain the cooking liquid, then reduce it over medium heat for 10 minutes until thickened. Slice the brisket against the grain and serve with the reduced sauce and vegetables.

Frequently asked questions

How long does Slow-Simmered Beef Brisket with Smoked Paprika take to make?

Total time is about 235 minutes (25 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Beef Brisket with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef brisket from drying out.

Can I substitute ingredients in Slow-Simmered Beef Brisket with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Beef Brisket with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Beef Brisket with Smoked Paprika?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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