Beef Brisket Sweet Potato

I wasn't planning on brisket that Sunday, but the butcher had one sitting there, marbled and perfect, and I couldn't resist. Three hours later, my kitchen smelled like a steakhouse crossed with a grandma's hug. The sweet potatoes were a last-minute pivot when I realized I was out of regular ones, and honestly, I've never gone back.

The first time I served this, my brother-in-law went quiet halfway through his second helping, which is high praise in our family. He later admitted he'd been skeptical about sweet potatoes with beef, but the way the buttery mash soaked up that rich, tomatoey braising liquid converted him on the spot. Now he requests it every time he visits.

Ingredients

• Beef brisket: Look for one with a good fat cap, it keeps the meat moist during the long braise and adds flavor to the sauce.
• Smoked paprika: This is what gives the crust that subtle smoky depth without needing a grill or smoker.
• Brown sugar: Just a tablespoon balances the acidity of the tomatoes and helps the sear caramelize beautifully.
• Onions and carrots: They break down into the gravy, adding natural sweetness and body you can't get from stock alone.
• Dry red wine: Use something you'd actually drink, the flavor concentrates as it cooks and cheap wine tastes cheap in the pot.
• Sweet potatoes: They mash smoother than regular potatoes and their natural creaminess means you can use less butter if you want.
• Beef stock: Homemade is great, but a good-quality store-bought works perfectly, just check for gluten if that matters to you.
• Crushed tomatoes: They give the braising liquid a slight tang and help tenderize the meat as it cooks low and slow.

Instructions

Season and sear the brisket:

Pat the meat dry with paper towels so it browns instead of steams, then rub it all over with olive oil, salt, pepper, smoked paprika, and brown sugar. Heat your Dutch oven until it's really hot and sear each side until you get a deep, caramelized crust, about three to four minutes per side.

Build the braising base:

Remove the brisket and toss in the onions, carrots, celery, and garlic, scraping up all those browned bits from the bottom of the pot. Let them soften and sweeten for a few minutes, then add the bay leaves, thyme, stock, tomatoes, and wine, stirring everything together into a fragrant, bubbling sauce.

Braise low and slow:

Nestle the brisket back into the pot, bring the liquid to a gentle simmer, then cover and slide it into a 160°C oven. Let it braise for three hours, flipping it halfway through so both sides get equal love from the liquid.

Make the sweet potato mash:

While the brisket does its thing, boil peeled and chunked sweet potatoes in salted water until they're fork-tender, about fifteen to twenty minutes. Drain them well, then mash with butter, milk, salt, and pepper until they're smooth and silky.

Rest, slice, and serve:

Pull the brisket out and let it rest for ten minutes so the juices settle back into the meat. Skim any excess fat off the braising liquid, fish out the bay leaves, then slice the brisket against the grain and serve it over the mash with a generous ladle of sauce and vegetables on top.

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There's something about pulling a heavy pot out of the oven and lifting the lid to that steam and smell that makes the whole house feel like home. My kids started hovering around the kitchen twenty minutes before dinner, drawn in by the scent alone, and I knew I'd nailed it.

Make It Ahead

Brisket is one of those rare dishes that actually improves overnight. The flavors meld, the meat soaks up even more of the braising liquid, and reheating it is as simple as a low oven or stovetop simmer. I often make it Saturday and serve it Sunday, which turns a three-hour project into a fifteen-minute reheat.

Pairing and Serving

A bold red wine like Cabernet Sauvignon or Syrah echoes the flavors in the braise and cuts through the richness beautifully. If you want to stretch the meal, serve it with a simple green salad dressed in lemon and olive oil, or roasted Brussels sprouts for a bit of bitterness to balance the sweet mash.

Storage and Leftovers

Store the sliced brisket and gravy together in an airtight container in the fridge for up to four days, and keep the mash separate so it doesn't get watery. Reheat the brisket gently in the oven covered with foil, or on the stovetop with a splash of stock to keep it moist. You can also freeze the brisket and gravy for up to three months, just thaw overnight in the fridge before reheating.

• If the mash gets stiff in the fridge, stir in a splash of warm milk or cream to bring it back to life.
• Leftover brisket makes incredible sandwiches on crusty bread with a smear of horseradish or grainy mustard.
• Don't toss the braising vegetables, they're delicious mashed into the gravy or spread on toast the next morning.

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This is the kind of meal that turns a regular weeknight into something worth remembering, and it's forgiving enough that even if you're new to braising, you'll pull it off. Serve it up, watch everyone go quiet for a few bites, and enjoy the compliments.

Recipe FAQs

→ How long should the beef brisket be cooked?

Cook the brisket low and slow in the oven for about 3 hours until it becomes fork-tender and easy to slice.

→ Can I substitute red wine in the braising liquid?

Yes, you can replace red wine with additional beef stock or a non-alcoholic red grape juice to maintain depth of flavor.

→ What makes the sweet potato mash creamy?

Adding butter and milk (or plant-based alternatives) while mashing sweet potatoes creates a smooth, rich texture.

→ How do I ensure the brisket stays moist during cooking?

Braising the brisket in a covered pot with flavorful liquid like beef stock and tomatoes helps retain moisture and tenderness.

→ Can this meal be prepared ahead of time?

Yes, the brisket can be made a day ahead and reheated, as it allows the flavors to develop further and remains tender.