Beef Brisket Sweet Potato Mash (Printer-friendly)

Tender beef brisket paired with velvety sweet potato mash and aromatic herbs in a rich savory sauce.

# What You Need:

→ Beef & Marinade

01 - 3.3 lbs beef brisket, trimmed
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar

→ Vegetables & Aromatics

07 - 2 large onions, sliced
08 - 3 carrots, peeled and cut into chunks
09 - 4 garlic cloves, minced
10 - 2 celery stalks, chopped
11 - 2 bay leaves
12 - 2 tsp dried thyme

→ Braising Liquid

13 - 2 cups beef stock, gluten-free if required
14 - 14 oz canned crushed tomatoes
15 - ½ cup dry red wine

→ Sweet Potato Mash

16 - 2.6 lbs sweet potatoes, peeled and cut into chunks
17 - 3 tbsp unsalted butter
18 - ¼ cup milk or plant-based alternative
19 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 320°F (160°C) to prepare for braising.
02 - Pat the beef brisket dry. Rub evenly with olive oil, kosher salt, black pepper, smoked paprika, and brown sugar.
03 - Heat a large Dutch oven over medium-high heat. Sear the brisket on all sides until well browned, approximately 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Cook for 4 to 5 minutes, stirring occasionally, until softened.
05 - Incorporate bay leaves and dried thyme, then pour in the beef stock, crushed tomatoes, and red wine. Stir to combine thoroughly.
06 - Return the brisket to the pot, submerging it in the liquid. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 3 hours, turning the brisket halfway through, until fork-tender.
07 - Place sweet potatoes in a large saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until very tender, about 15 to 20 minutes. Drain thoroughly.
08 - Return the drained sweet potatoes to the pot. Mash with unsalted butter, milk or plant-based alternative, and season with salt and pepper until creamy and smooth. Keep warm.
09 - Remove brisket from the oven and allow it to rest for 10 minutes. Skim excess fat from the braising liquid and discard bay leaves. Slice brisket thinly against the grain.
10 - Arrange slices of brisket atop the sweet potato mash. Spoon the braising sauce and softened vegetables generously over the top before serving.

# Expert Tips:

01 -
  • The brisket gets so tender it barely needs a knife, and the braising liquid turns into a sauce you'll want to soak up with everything.
  • Sweet potato mash is naturally creamy and a little sweet, which balances the savory richness of the beef without feeling heavy.
  • Most of the cooking happens in the oven, so you're free to do other things while dinner practically makes itself.
02 -
  • Don't skip the searing step—it locks in flavor and creates a base for the sauce that you just can't get any other way.
  • Slice against the grain or the brisket will be chewy no matter how long you cook it, look for the direction the muscle fibers run and cut perpendicular to them.
  • If the braising liquid looks thin after cooking, pull out the meat and simmer the sauce on the stovetop for a few minutes to thicken it up.
03 -
  • If your brisket has a thick fat cap, score it lightly before searing so the rub can penetrate the meat and the fat renders more evenly.
  • Use a Dutch oven that fits the brisket snugly—too much empty space means the liquid evaporates faster and the meat can dry out on the edges.
  • For an even creamier mash, use a ricer instead of a masher, it makes the texture impossibly smooth without any lumps.

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