Save 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 made classic brisket with mashed sweet potatoes for our annual family reunion. The aroma of the simmering beef and sweet, buttery potatoes always brings everyone together around the table.
Ingredients
- Beef & Marinade: 1 (4–5 lb / 1.8–2.2 kg) beef brisket, 2 tbsp olive oil, 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tbsp dried thyme, 1 tsp garlic powder
- Vegetables & Aromatics: 2 large onions (sliced), 4 cloves garlic (minced), 3 large carrots (cut into chunks), 2 celery stalks (cut into chunks)
- Braising Liquid: 2 cups (480 ml) beef broth, 1 cup (240 ml) dry red wine, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce
- Mashed Sweet Potatoes: 3 lbs (1.4 kg) sweet potatoes (peeled and cubed), 4 tbsp unsalted butter, 1/3 cup (80 ml) heavy cream, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
- Prep Oven & Brisket:
- Preheat oven to 325°F (165°C). Pat brisket dry and rub with olive oil, salt, pepper, smoked paprika, thyme, and garlic powder.
- Sear Brisket:
- In a Dutch oven, heat oil over medium-high. Sear brisket until browned on both sides (about 5 minutes per side). Remove and set aside.
- Sauté Aromatics:
- Add onions, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened.
- Build Braising Sauce:
- Stir in tomato paste and cook 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Simmer, scraping up any browned bits.
- Braise Brisket:
- Return brisket to the pot, fat side up. Spoon vegetables and liquid over top. Cover and braise in oven for 3–3.5 hours until fork-tender.
- Cook Sweet Potatoes:
- Boil sweet potatoes in salted water 15–20 minutes until very tender. Drain well.
- Mash Potatoes:
- Mash sweet potatoes with butter, cream, salt, and pepper until smooth and creamy.
- Rest & Slice Brisket:
- Let brisket rest 10–15 minutes before slicing against the grain.
- Serve:
- Serve brisket slices with vegetables and sauce, alongside mashed sweet potatoes.
Save This classic brisket recipe became a tradition for our winter holidays, and the hearty leftovers taste just as good the next day. Serving it brings back warm memories of laughter and shared stories around our kitchen.
Serving Suggestions
Garnish the brisket and sweet potatoes with fresh parsley or thyme for color and freshness. Pair with a robust red wine to complement the savory flavors.
Required Tools
You will need a Dutch oven or heavy ovenproof pot, a large saucepan for sweet potatoes, a potato masher, a chef's knife, and a cutting board.
Allergen & Nutrition Information
This dish contains dairy from butter and cream. Gluten-free if using a compliant Worcestershire sauce. One serving provides approximately 590 calories, 28 g fat, 38 g carbohydrates, and 44 g protein.
Save Make this brisket with mashed sweet potatoes for your next gathering—the delicious aroma and comforting flavors will make any meal special.
Kitchen Questions
- → How long should the brisket be braised?
Braise the brisket for 3 to 3.5 hours until it becomes fork-tender and easy to slice.
- → Can red wine be substituted in the braising liquid?
Yes, you can replace red wine with additional beef broth for a milder flavor.
- → What is the best way to achieve creamy mashed sweet potatoes?
Boil sweet potatoes until tender, then mash with unsalted butter, heavy cream, salt, and pepper until smooth and creamy.
- → Should the brisket rest before slicing?
Allowing the brisket to rest for 10-15 minutes after braising helps retain juices and improves texture when sliced.
- → What tools are recommended for preparing this dish?
A Dutch oven for braising, a large saucepan for boiling potatoes, a potato masher, and sharp knives are essential.