Save A comforting, slow-cooked beef brisket served with creamy mashed sweet potatoes makes for a hearty meal that is perfect for family gatherings or special occasions. Each bite blends tender, flavorful beef with silky sweet potatoes for a classic American main dish everyone will remember.
I grew up helping my grandmother prepare brisket for festive dinners. Now, I love making this version with mashed sweet potatoes, continuing our tradition and creating new memories with my own family.
Ingredients
- Beef brisket: 1 (4&5 lb / 1.8&2.2 kg) piece, well-trimmed
- Olive oil: 2 tbsp for rubbing and searing
- Kosher salt: 2 tsp for seasoning
- Black pepper: 1 tsp freshly ground
- Smoked paprika: 1 tbsp for deep flavor
- Dried thyme: 1 tbsp aromatic herb
- Garlic powder: 1 tsp for savory depth
- Onions: 2 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 3 large, cut into chunks
- Celery stalks: 2, chunked
- Beef broth: 2 cups (480 ml)
- Dry red wine: 1 cup (240 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Sweet potatoes: 3 lbs (1.4 kg), peeled and cubed
- Unsalted butter: 4 tbsp
- Heavy cream: 1/3 cup (80 ml)
- Salt: 1/2 tsp (for potatoes)
- Black pepper: 1/4 tsp (for potatoes)
Instructions
- Preheat oven:
- Set oven to 325°F (165°C) to begin.
- Season brisket:
- Pat brisket dry. Rub with olive oil, salt, pepper, paprika, thyme, and garlic powder.
- Sear brisket:
- In Dutch oven, heat oil on medium&high. Sear brisket both sides (about 5 min each), then remove.
- Cook vegetables:
- Add onions, carrots, celery, and garlic to pot. Sauté for 5 min until softened.
- Add braising liquid:
- Stir in tomato paste, cook 1 min. Add broth, wine, Worcestershire. Simmer and scrape any bits.
- Return brisket:
- Place brisket fat side up in pot. Spoon some vegetables and liquid on top.
- Braise:
- Cover tightly and transfer to oven. Cook 3&3.5 hours until fork&tender.
- Prepare sweet potatoes:
- Boil sweet potatoes in salted water 15&20 min until tender. Drain well.
- Mash potatoes:
- Mash with butter, cream, salt, and pepper until creamy.
- Rest brisket:
- Let cooked brisket rest 10&15 min before slicing against the grain.
- Serve:
- Plate brisket slices with vegetables and sauce. Add mashed sweet potatoes on the side.
Save Our family always gathers in the kitchen to sample brisket as it rests, laughing about who gets the first slice and sharing stories between bites of sweet potatoes.
Serving Suggestions
Pair with steamed green beans and a rustic salad to turn this dish into a festive centerpiece. A robust red wine enhances the richness and makes for a special meal.
Storage & Leftovers
Leftover brisket and potatoes keep well in airtight containers for up to three days in the fridge. Reheat gently and enjoy as sandwiches or topped with fresh herbs.
Allergen & Nutrition Info
Contains dairy (butter, cream). Gluten-free if sauce ingredients are verified. Each serving has 590 calories, 28 g fat, 38 g carbs, and 44 g protein.
Save This classic brisket with mashed sweet potatoes brings warmth and comfort to any meal. Every slice turns dinner into a delicious celebration.
Recipe Guide
- → How long should the brisket be braised?
Braised for 3 to 3.5 hours at 325°F (165°C) until it becomes fork-tender and infused with rich flavors.
- → Can I substitute the red wine used in braising?
Yes, extra beef broth can replace red wine if preferred, maintaining the moist cooking environment for the brisket.
- → What is the best way to prepare the mashed sweet potatoes?
Boil peeled, cubed sweet potatoes until very tender, then mash with butter, heavy cream, salt, and pepper for a creamy finish.
- → How do I ensure the brisket is flavorful and tender?
Season the brisket with spices, sear on both sides before braising, and cook slowly in seasoned liquid to develop tenderness and depth.
- → What tools are recommended for this cooking process?
Use a Dutch oven or heavy ovenproof pot for braising, a large saucepan for boiling potatoes, and a potato masher for smooth mashing.