Save A comforting, slow-cooked beef brisket served with creamy mashed sweet potatoes is a hearty, flavorful meal that is perfect for family gatherings or special occasions. This American classic blends tender beef, aromatic vegetables, and velvety sweet potatoes for a satisfying main dish.
I first made this brisket and mashed sweet potatoes for a holiday dinner. The slow-cooked beef filled our home with a delicious aroma, and everyone loved piling the creamy sweet potatoes beside the rich, saucy meat. It became an instant family favorite that we now make whenever we want a comforting meal.
Ingredients
- Beef brisket: 1 (4–5 lb / 1.8–2.2 kg), for slow roasting
- Olive oil: 2 tbsp, for rubbing and searing
- Kosher salt: 2 tsp, seasoned for the brisket
- Black pepper: 1 tsp, freshly ground
- Smoked paprika: 1 tbsp, adds smoky depth
- Dried thyme: 1 tbsp, for herby flavor
- Garlic powder: 1 tsp, in marinade
- Onions: 2 large, sliced for aromatics
- Garlic: 4 cloves, minced
- Carrots: 3 large, cut into chunks
- Celery stalks: 2, cut into chunks
- Beef broth: 2 cups (480 ml), for braising
- Dry red wine: 1 cup (240 ml), robust flavor
- Tomato paste: 2 tbsp, for richness
- Worcestershire sauce: 2 tbsp, savory boost
- Sweet potatoes: 3 lbs (1.4 kg), peeled and cubed for mashing
- Unsalted butter: 4 tbsp, for mashed sweet potatoes
- Heavy cream: 1/3 cup (80 ml), for creamy texture
- Salt: 1/2 tsp, for seasoning mash
- Black pepper: 1/4 tsp, for sweet potatoes
Instructions
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Brisket:
- Pat brisket dry. Rub with olive oil, salt, pepper, smoked paprika, thyme, and garlic powder.
- Sear Brisket:
- Heat a little oil in Dutch oven over medium-high. Sear brisket on both sides for about 5 minutes each. Remove and set aside.
- Sauté Aromatics:
- Add onions, carrots, celery, and garlic. Sauté for 5 minutes until fragrant and softened.
- Braise Preparation:
- Stir in tomato paste, cook 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Simmer, scraping browned bits.
- Braise Brisket:
- Return brisket, fat side up. Spoon some vegetables and liquid over top. Cover and transfer to oven. Braise for 3–3.5 hours, until fork-tender.
- Make Mashed Sweet Potatoes:
- Boil sweet potatoes in salted water for 15–20 minutes until very tender. Drain, then mash with butter, cream, salt, and pepper until smooth.
- Rest & Serve:
- Let brisket rest 10–15 minutes. Slice against the grain. Serve with vegetables, braising sauce, and mashed sweet potatoes.
Save This meal always brings a sense of warmth around the table. Everyone enjoys the rich, melt-in-your-mouth beef with the sweet potatoes, and we often end up with cheerful leftovers the next day.
Required Tools
For this recipe, you need a sturdy Dutch oven or heavy ovenproof pot for the brisket. A large saucepan and a potato masher will help create fluffy mashed sweet potatoes. Use a sharp chefs knife and cutting board for prepping ingredients.
Allergen Information
Contains dairy from butter and cream. Gluten-free when using the right Worcestershire sauce; always check labels. There are no nuts, eggs, or soy in the dish.
Nutritional Information
Per serving: 590 calories, 28 g total fat, 38 g carbohydrates, 44 g protein. These values are approximate and may vary depending on specific ingredients used.
Save Enjoy this classic comfort meal with a sprinkle of fresh herbs on top. It pairs beautifully with a bold red wine and brings people together around the table.
Recipe FAQs
- → How long should the brisket be cooked?
Cook the brisket in the oven at 325°F (165°C) for 3 to 3.5 hours until it becomes fork-tender.
- → Can I substitute the red wine in the braising liquid?
Yes, you can replace the red wine with additional beef broth if preferred, without affecting the overall flavor significantly.
- → What is the best way to achieve creamy mashed sweet potatoes?
Boil sweet potatoes until very tender, then mash with unsalted butter, heavy cream, salt, and pepper for a smooth, rich texture.
- → Should the brisket be rested after cooking?
Rest the brisket for 10 to 15 minutes after cooking to allow juices to redistribute, ensuring tender, juicy slices.
- → What vegetables are used in the braising process?
Onions, carrots, celery, and garlic are sautéed and added to the braising liquid for enhanced aroma and depth of flavor.