Slow-Cooker Brisket With Smoked Paprika Recipe

Name: Slow-Cooker Brisket With Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut); 1 tablespoon vegetable oil; 1 tablespoon butter; 1 tablespoon smoked paprika; 1 tablespoon Worcestershire sauce; 1 1/2 cups finely chopped onions; 1 cup diced carrots; 1 teaspoon black peppercorns; 1 dried bay leaf; 1/2 teaspoon dry mustard; About 1/2 tsp. salt; 2 1/2 cups low-sodium beef or chicken broth; 1/4 chopped flat-leaf parsley

Servings: persons

1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut)
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 1/2 cups finely chopped onions
1 cup diced carrots
1 teaspoon black peppercorns
1 dried bay leaf
1/2 teaspoon dry mustard
About 1/2 tsp. salt
2 1/2 cups low-sodium beef or chicken broth
1/4 chopped flat-leaf parsley

1
Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.
2
Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.
3
Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.
4
Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.
5
Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.
6
Wine pairing: A structured red like Louis M. Martini 2012 Cabernet Sauvignon (Alexander Valley; $35), with ripe, spicy fruit that punches up the smoked paprika. --Sara Schneider

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut), 1 tablespoon vegetable oil, 1 tablespoon butter, 1 tablespoon smoked paprika, and more.

Yes, Slow-Cooker Brisket With Smoked Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Brisket With Smoked Paprika

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