Pin Recipe A comforting, slow-cooked beef brisket served with creamy mashed sweet potatoes&a hearty, flavorful meal perfect for family gatherings or special occasions.
I first attempted this brisket recipe for a Sunday dinner and it quickly became a family favorite. The slow cooking fills the house with warmth and a hearty aroma.
Ingredients
- Beef brisket: 1 (4&5 lb / 1.8&2.2 kg), well marbled
- Olive oil: 2 tbsp, for rubbing
- Kosher salt: 2 tsp, for seasoning
- Black pepper: 1 tsp, freshly ground
- Smoked paprika: 1 tbsp, for depth
- Dried thyme: 1 tbsp, aromatic
- Garlic powder: 1 tsp, savory
- Onions: 2 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 3 large, cut into chunks
- Celery: 2 stalks, chunked
- Beef broth: 2 cups (480 ml), rich
- Dry red wine: 1 cup (240 ml), robust or more broth
- Tomato paste: 2 tbsp, for body
- Worcestershire sauce: 2 tbsp, tangy
- Sweet potatoes: 3 lbs (1.4 kg), peeled and cubed
- Unsalted butter: 4 tbsp, for creaminess
- Heavy cream: 1/3 cup (80 ml), rich
- Salt: 1/2 tsp, for mashing
- Black pepper: 1/4 tsp, for mashing
Instructions
- Oven Prep:
- Preheat your oven to 325&F (165&C).
- Brisket Seasoning:
- Pat brisket dry. Rub with olive oil, salt, pepper, smoked paprika, thyme, and garlic powder.
- Searing:
- In a large Dutch oven, heat oil over medium-high. Sear brisket on both sides until browned (5 minutes each). Remove brisket, set aside.
- Vegetables:
- Add onions, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened and fragrant.
- Braising Liquid:
- Stir in tomato paste. Cook 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Simmer, scraping up browned bits.
- Braising:
- Return brisket to pot, fat side up. Spoon some vegetables and liquid over top. Cover tightly. Transfer to oven and braise 3&3.5 hours until fork-tender.
- Sweet Potatoes:
- Boil sweet potatoes in salted water for 15&20 minutes until very tender. Drain well.
- Mashing:
- Mash sweet potatoes with butter, cream, salt, and pepper until smooth and creamy.
- Serving:
- Rest brisket for 10&15 minutes. Slice against the grain. Serve with vegetables, sauce, and mashed sweet potatoes.
Pin Recipe The rich braising sauce and creamy sweet potatoes make this the centerpiece of our holiday table every year. Everyone gathers round for seconds.
Required Tools
Dutch oven or heavy ovenproof pot, large saucepan, potato masher, chefs knife, cutting board
Allergen Information
Contains dairy (butter, cream). Gluten-free if Worcestershire sauce is gluten-free&check labels. Contains no nuts, eggs, or soy.
Nutritional Information (per serving)
Calories: 590, Total Fat: 28 g, Carbohydrates: 38 g, Protein: 44 g
Pin Recipe This brisket pairs beautifully with a robust red wine and is guaranteed to bring comfort and flavor to your table.