# Components:
→ Beef & Marinade
01 - 1 (4–5 lb) beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp dried thyme
07 - 1 tsp garlic powder
→ Vegetables & Aromatics
08 - 2 large onions, sliced
09 - 4 cloves garlic, minced
10 - 3 large carrots, cut into chunks
11 - 2 celery stalks, cut into chunks
→ Braising Liquid
12 - 2 cups beef broth
13 - 1 cup dry red wine
14 - 2 tbsp tomato paste
15 - 2 tbsp Worcestershire sauce
→ Mashed Sweet Potatoes
16 - 3 lbs sweet potatoes, peeled and cubed
17 - 4 tbsp unsalted butter
18 - 1/3 cup heavy cream
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
# Directions:
01 - Set oven temperature to 325°F.
02 - Pat brisket dry and rub evenly with olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and garlic powder.
03 - Heat oil in a Dutch oven over medium-high heat and sear brisket on both sides until browned, approximately 5 minutes per side; remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 5 minutes until softened and aromatic.
05 - Stir in tomato paste and cook for 1 minute. Pour in beef broth, red wine, and Worcestershire sauce, scraping any browned bits from the bottom; bring to a gentle simmer.
06 - Return brisket to pot, fat side up, spoon vegetables and liquid over the top, cover tightly, and transfer to the oven. Cook for 3 to 3.5 hours until fork-tender.
07 - Boil peeled and cubed sweet potatoes in salted water for 15 to 20 minutes until very tender, then drain thoroughly.
08 - Combine sweet potatoes with unsalted butter, heavy cream, salt, and black pepper; mash until smooth and creamy.
09 - Remove brisket from oven and allow to rest for 10 to 15 minutes before slicing against the grain.
10 - Plate sliced brisket with braised vegetables and sauce alongside creamy mashed sweet potatoes.
