Start by patting the brisket dry with paper towels. This helps it brown better later. Season both sides with salt, pepper, and smoked paprika. Let it sit for ten minutes to absorb the flavors before cooking begins.

Heat olive oil in a large Dutch oven over medium-high heat. Place the brisket inside and sear each side until deep brown. This step locks in flavor and creates a rich, savory crust on the meat surface.

Take the brisket out and set it aside on a plate. Do not wash the pot. The brown bits at the bottom add amazing flavor to the sauce later in this Paula Deen Braised Brisket Recipe.

Add onions, garlic, carrots, and celery into the same pot. Stir them slowly for five to seven minutes. They should soften and pick up the rich flavors left from the seared meat.

Pour in beef broth, tomato sauce, Worcestershire sauce, and brown sugar. Stir well to combine everything. Add bay leaves and mix gently. Let the sauce come to a light simmer.

Place the brisket back into the pot carefully. Spoon some sauce over the top so it stays moist. Cover the pot tightly with a lid to trap all steam and flavor inside.

Reduce heat to low and cook for about three hours. The meat should become very tender and soft. Turn it once halfway through cooking to ensure even flavor and juiciness.

Remove the brisket from the pot and let it rest for at least 15 minutes. Slice it against the grain for best texture. Serve with the rich sauce poured over the top.