Beef Brisket Sweet Potato Mash

The smell of brisket braising in red wine and tomatoes has a way of taking over the whole house. I didn't plan it the first time—I just had a cut of beef, some sweet potatoes, and a craving for something that would cook itself while I caught up on laundry. Three hours later, the meat was falling apart and I was scraping the pot clean with a spoon.

I made this for my in-laws once during a cold snap in February. They showed up early, and the house smelled so good they didn't even take off their coats before asking what was in the oven. By the time we sat down, the brisket had been resting just long enough to slice cleanly, and my father-in-law went back for thirds.

Ingredients

• Beef brisket: Look for a piece with a decent fat cap—it keeps the meat moist and adds flavor to the braising liquid as it melts.
• Smoked paprika and brown sugar: This combo creates a subtle crust on the meat before it braises, adding depth without overpowering the sauce.
• Red wine: A dry red like Merlot or Cabernet works best, it doesn't have to be expensive, just something you'd drink.
• Sweet potatoes: Choose firm ones with smooth skin, they mash beautifully and hold up under the weight of the sauce and meat.
• Bay leaves and thyme: These herbs simmer into the braising liquid and give the whole dish a warm, earthy backbone.

Instructions

Season and sear the brisket:

Pat the meat completely dry with paper towels, then rub it all over with olive oil, salt, pepper, paprika, and brown sugar. Heat your Dutch oven until it's really hot, then sear each side until you get a dark, caramelized crust—this is where a lot of the flavor lives.

Build the braising base:

In the same pot, toss in the onions, carrots, celery, and garlic, letting them soften and pick up all those browned bits from the bottom. Stir in the bay leaves, thyme, stock, tomatoes, and wine until everything smells rich and slightly tangy.

Braise low and slow:

Nestle the brisket back into the pot, bring the liquid to a gentle simmer, then cover and slide it into a low oven. Let it cook for three hours, flipping it once halfway through so both sides soak up the sauce.

Make the sweet potato mash:

While the brisket braises, boil the sweet potatoes in salted water until they're soft enough to break apart with a fork. Drain them well, then mash with butter, milk, salt, and pepper until they're silky and smooth.

Rest, slice, and serve:

Pull the brisket out and let it sit for ten minutes before slicing against the grain. Skim any excess fat from the sauce, spoon it over the mash, and pile the tender beef on top with the vegetables.

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There's something about serving a big platter of brisket that makes dinner feel like an occasion. The first time I plated this, my daughter asked if it was a holiday. I told her it was just Tuesday, but she didn't believe me until dessert.

Make-Ahead Magic

Brisket is one of those rare dishes that actually tastes better the next day. The meat soaks up even more of the braising liquid as it cools, and reheating it is as easy as warming everything gently on the stove. I've made this on a Sunday and served it twice during the week without anyone complaining.

Wine Pairing Thoughts

A bold red like Cabernet Sauvignon or Syrah stands up to the richness of the brisket without competing with it. If you're cooking with wine, pour yourself a glass of the same bottle—it ties the whole meal together in a way that feels intentional, even if it wasn't.

Little Touches That Matter

A splash of balsamic vinegar in the braising liquid adds a hint of sweetness and acidity that brightens the sauce. Fresh thyme instead of dried makes a noticeable difference if you have it on hand, and a sprinkle of flaky salt on the mash right before serving gives it a little extra pop.

• Let the brisket rest before slicing so the juices redistribute and every piece stays moist.
• Taste the mash before serving and adjust the seasoning—sweet potatoes can be tricky and sometimes need more salt than you'd expect.
• Save any leftover braising liquid to toss with pasta or spoon over rice the next day.

Save

This is the kind of meal that makes people linger at the table long after the plates are empty. It's warm, filling, and feels like you put in more effort than you actually did.

Recipe FAQs

→ How should I prepare the brisket before cooking?

Pat the brisket dry and rub it with olive oil, salt, pepper, smoked paprika, and brown sugar to enhance flavor and create a caramelized crust when seared.

→ What is the purpose of searing the brisket first?

Searing locks in juices and develops a rich browned crust, which adds depth to the final flavor of the braised meat.

→ Can I substitute the sweet potatoes with another vegetable?

Yes, but sweet potatoes offer a natural sweetness and creamy texture that complements the rich brisket sauce exceptionally well.

→ How long should the brisket be cooked for best texture?

Braise the brisket low and slow for about 3 hours until it becomes fork-tender and full of flavor.

→ Is there a way to make the dish dairy-free?

Use plant-based milk and butter alternatives in the sweet potato mash to keep the dish dairy-free without compromising creaminess.