Beef Brisket Sweet Potato (Print version)

Tender braised beef brisket served alongside smooth, buttery sweet potato mash with aromatic herbs.

# Ingredient List:

→ Beef & Marinade

01 - 3.3 lbs beef brisket, trimmed
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar

→ Vegetables & Aromatics

07 - 2 large onions, sliced
08 - 3 carrots, peeled and cut into chunks
09 - 4 garlic cloves, minced
10 - 2 celery stalks, chopped
11 - 2 bay leaves
12 - 2 tsp dried thyme

→ Braising Liquid

13 - 2 cups beef stock (use gluten-free if required)
14 - 14 oz canned crushed tomatoes
15 - ½ cup dry red wine

→ Sweet Potato Mash

16 - 2.6 lbs sweet potatoes, peeled and chunked
17 - 3 tbsp unsalted butter
18 - ¼ cup milk or plant-based milk
19 - Salt and pepper, to taste

# How To Make It:

01 - Set oven temperature to 320°F.
02 - Pat brisket dry and evenly rub with olive oil, kosher salt, black pepper, smoked paprika, and brown sugar.
03 - Heat a large Dutch oven over medium-high heat and brown the brisket on all sides, approximately 3 to 4 minutes per side. Remove and set aside.
04 - Using the same pot, add onions, carrots, celery, and garlic and cook for 4 to 5 minutes until softened.
05 - Incorporate bay leaves and dried thyme, then pour in beef stock, crushed tomatoes, and red wine. Stir to combine.
06 - Place brisket back into the pot, nestle into the liquid, and bring to a gentle simmer.
07 - Cover the Dutch oven and transfer to the preheated oven. Cook for 3 hours, turning the brisket halfway through, until tender when pierced with a fork.
08 - Place sweet potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender.
09 - Drain sweet potatoes and return to the saucepan. Mash with butter, milk, salt, and pepper until smooth and creamy. Keep warm.
10 - Remove brisket from oven and let rest for 10 minutes. Skim fat from braising liquid and discard bay leaves. Slice brisket against the grain.
11 - Arrange sliced brisket over sweet potato mash and spoon the braising sauce and vegetables on top.

# Expert Advice:

01 -
  • The brisket comes out so tender you barely need a knife, just a fork and a little patience.
  • Sweet potato mash adds a natural sweetness that plays beautifully against the savory, wine-laced gravy.
  • It's a hands-off braise that does all the work in the oven while you catch up on life.
  • Leftovers taste even better the next day, which means dinner is already half done tomorrow.
02 -
  • Don't skip the sear, that caramelized crust is where half the flavor lives and it makes the final dish taste infinitely richer.
  • Always slice brisket against the grain or it'll be chewy no matter how long you cooked it, look for the direction of the muscle fibers and cut perpendicular.
  • If your braising liquid looks thin, you can simmer it on the stovetop after removing the brisket to thicken it up into a proper gravy.
03 -
  • Add a splash of balsamic vinegar to the braising liquid in the last thirty minutes for a subtle tang that brightens the whole dish.
  • If you have time, salt the brisket the night before and let it rest uncovered in the fridge, it'll develop an even deeper crust and more flavor.
  • Use a potato ricer instead of a masher for the sweet potatoes if you want an ultra-silky, restaurant-quality texture.

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