Heat a large roasting pan or Dutch oven over medium-high heat. Season the brisket generously with salt, black pepper, and paprika. Sear the brisket 4-5 minutes per side until a deep brown crust forms. Remove the brisket and set aside.
5-7 lb beef brisket, 1 tsp black pepper, 1 tsp paprika, salt
Add sliced onions, minced garlic, chopped carrots, and chopped celery to the same pan. Cook for 5-6 minutes until the onions soften and start to caramelize. Stir in tomato paste and cook 2 minutes more. Add beef broth and scrape up any browned bits on the pan bottom.
3-4 large onions, 4-6 cloves garlic, 2-3 carrots, 2 stalks celery, ¼ cup tomato paste, 3 cups beef broth
Return the brisket to the pan with the fat side up. Add bay leaves and sprinkle brown sugar over the onions. Cover the pan tightly with foil or a lid. Roast in the oven at 300-325°F for 3 to 4 hours until the brisket is fork-tender and the internal temperature reaches 195-205°F.
5-7 lb beef brisket, 2 bay leaves, ¼ cup brown sugar
Remove the brisket from the pan and tent it loosely with foil. Simmer the braising liquid uncovered on the stovetop for 15-20 minutes until thickened. Adjust seasoning with salt and pepper as needed.
Let the brisket rest uncovered for 20-30 minutes to redistribute juices. Slice thinly against the grain and serve with the reduced sauce spooned over the top.
5-7 lb beef brisket
