Slow cooked paprika beef dish using beef brisket, uses warm and smoky paprika spice. A great Winter warmer dish.
This slow cooked paprika beef dish is an old recipe of mine that I’ve cooked for many years. It’s a reliable recipe as aside from it’s simplicity to cook, it packs a real flavour punch. Beef brisket is one of my favourite cuts to slow cook with as its full of flavour. With a good amount of fat in the meat that renders down beautifully, giving you a delicious gravy. However this dish works equally well with other slow braising cuts such as beef shin or rib trim.
You can serve this beef with sour cream and some crusty bread. However my personal favourite is when I serve it alongside some creamy, buttery mash and some steamed green vegetables. Perfectly simple, if a little slow, comfort food. However I like to cook this dish a day before I plan to eat it. Like all stews and casseroles, it benefits from being left to sit overnight. By doing this you intensify the flavours of the meat. But if time is limited then it will taste lovely served straight from the oven.
What makes this dish such a great hit with the family is the addition of smoky paprika to the dish. It packs a huge flavour punch without adding the heat of spice that children sometimes find too much. Both my children love this dish and have eaten it from a young age. They love spice but can’t always take too much heat.
Pin the recipe for later:
This slow cooked beef dish using beef brisket is a one pot dish. A great Winter warming stew with the smokiness of paprika.
- 1 kg beef brisket joint or same quantity stewing steak
- 1 tbsp smoked paprika
- salt and black pepper
- 2 tbsp olive oil
- 2 medium onions quartered
- 2 sticks celery chopped
- 2 large carrots peeled and sliced
- 1 red pepper deseed and sliced into cubes
- 4-6 cloves garlic sliced
- 1 bunch parsley chopped
- 1 glass red wine
- 250 ml tomato passata
- 1 tbsp worchester sauce
- 1 Knorr rich beef stock pot
- 1 tsp salt
- 1 tsp sugar
Roll the brisket joint in the smoked paprika, salt and pepper, taking care to cover all sides. I like to cut the joint in two to allow a better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
Put all the vegetables into the casserole and saute gently for 5 minutes, allowing the onions to soften a little but not colour. Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan for approximately 4 hours or until the beef pulls apart. If the dish looks like it is drying out, add a little water to loosen the gravy as required.
This recipe uses beef brisket however works equally well with other slow braise joints such as beef shin or rib trim.
Delicious when served with either sour cream and some crusty bread to soak up the juices, or creamy mashed potatoes and some green vegetables tossed in a little butter and black pepper. If you prefer a smoother gravy, remove the steak and blitz the gravy and stewed vegetables with a hand-blender to make a thick, smooth gravy.