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 this classic brisket for a holiday dinner with my family, and ever since it has been a crowd favorite. The combination of tender beef and silky mashed sweet potatoes makes everyone feel at home.
Ingredients
- Beef brisket: 1 (4–5 lb / 1.8–2.2 kg)
- Olive oil: 2 tbsp
- Kosher salt: 2 tsp
- Black pepper: 1 tsp
- Smoked paprika: 1 tbsp
- Dried thyme: 1 tbsp
- Garlic powder: 1 tsp
- Onions: 2 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 3 large, cut into chunks
- Celery: 2 stalks, cut into chunks
- Beef broth: 2 cups (480 ml)
- Dry red wine: 1 cup (240 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Sweet potatoes: 3 lbs (1.4 kg), peeled and cubed
- Unsalted butter: 4 tbsp
- Heavy cream: 1/3 cup (80 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Preheat Oven:
- Preheat your oven to 325°F (165°C).
- Prepare Brisket:
- Pat the brisket dry. Rub with olive oil, salt, pepper, smoked paprika, thyme, and garlic powder.
- Sear Brisket:
- In a large Dutch oven or heavy ovenproof pot, heat a little oil over medium-high. Sear the brisket on both sides until browned (about 5 minutes per side). Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened and fragrant.
- Add Liquid:
- Stir in tomato paste; cook 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits.
- Braise Brisket:
- Return brisket to the pot, fat side up. Spoon some vegetables and liquid over the top. Cover tightly and transfer to the oven. Braise for 3–3.5 hours, until the brisket is fork-tender.
- Make Mashed Sweet Potatoes:
- Meanwhile, boil sweet potatoes in a large pot of salted water for 15–20 minutes, until very tender. Drain well. Mash sweet potatoes with butter, cream, salt, and pepper until smooth and creamy.
- Rest Brisket & Serve:
- When the brisket is done, let it rest for 10–15 minutes before slicing against the grain. Serve slices of brisket with vegetables and braising sauce, alongside mashed sweet potatoes.
Save Our family loves sitting down to this meal. The brisket aroma brings everyone to the kitchen, and sharing it together makes it extra special.
Required Tools
You will need a Dutch oven or heavy ovenproof pot, a large saucepan, a potato masher, a chef's knife, and a cutting board for prepping this dish.
Allergen Information
Contains dairy from butter and cream. Gluten-free if Worcestershire sauce is certified gluten-free. Contains no nuts, eggs, or soy.
Nutritional Information
Per serving: Calories 590, Total Fat 28 g, Carbohydrates 38 g, Protein 44 g.
Save This classic brisket is perfect for holidays or cozy weekends. Serve with robust red wine for an extra touch of warmth.
Recipe FAQ
- → How long should the brisket be braised?
Braise the brisket for 3 to 3.5 hours until it becomes fork-tender and infused with the aromatic liquids.
- → Can I substitute red wine in the braising liquid?
Yes, you can replace red wine with extra beef broth for a milder flavor without affecting moisture.
- → What spices complement the brisket best?
Smoked paprika, dried thyme, garlic powder, kosher salt, and black pepper enhance the brisket’s robust profile.
- → How are the sweet potatoes prepared for mashing?
Sweet potatoes are peeled, boiled until tender, then mashed with butter, heavy cream, salt, and pepper for a creamy texture.
- → Is it necessary to sear the brisket before braising?
Searing locks in moisture and adds a rich, caramelized flavor to the brisket’s exterior before slow cooking.