# Components:
→ Beef & Marinade
01 - 1 brisket (4–5 lb)
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 lb 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
# Method:
01 - Preheat oven 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 large Dutch oven or heavy ovenproof pot over medium-high heat. Sear brisket for about 5 minutes per side until browned. Remove and set aside.
04 - Add sliced onions, carrots, celery, and minced garlic to the pot; sauté for 5 minutes until softened and aromatic.
05 - Stir in tomato paste and cook for 1 minute. Pour in beef broth, dry red wine, and Worcestershire sauce. Bring to a simmer, scraping browned bits from the bottom.
06 - Return brisket to the pot with the fat side up. Spoon some vegetables and liquid over it. Cover tightly and transfer to oven. Braise for 3 to 3.5 hours until fork-tender.
07 - While brisket cooks, boil peeled, cubed sweet potatoes in salted water for 15 to 20 minutes until very tender. Drain thoroughly.
08 - Mash sweet potatoes with unsalted butter, heavy cream, salt, and black pepper until smooth and creamy.
09 - Remove brisket from oven and let rest for 10 to 15 minutes before slicing against the grain.
10 - Plate sliced brisket topped with braised vegetables and sauce, served alongside mashed sweet potatoes.
