Ingredients:
For the Beef Brisket:
- 3-4 lb (1.4-1.8 kg) beef brisket
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For the Sweet Potato Mash:
- 3-4 large sweet potatoes, peeled and cut into chunks
- 1/4 cup milk (or more, as needed)
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions:
For the Beef Brisket:
- Prepare the Brisket:
- Season the brisket generously with salt and pepper on all sides.
- Sear the Brisket:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the brisket on all sides until browned, about 3-4 minutes per side. Transfer the brisket to a slow cooker.
- Prepare the Sauce:
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, beef broth, red wine (if using), Worcestershire sauce, soy sauce, brown sugar, smoked paprika, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
- Slow Cook the Brisket:
- Pour the sauce over the brisket in the slow cooker.
- Cover and cook on low for 8-10 hours, or until the brisket is tender and easily shreds with a fork.
- Rest the Brisket:
- Once cooked, transfer the brisket to a cutting board and let it rest for 10-15 minutes before slicing or shredding.
- Meanwhile, if the sauce is too thin, you can transfer it to a saucepan and simmer until it thickens to your desired consistency.
For the Sweet Potato Mash:
- Cook the Sweet Potatoes:
- Place the sweet potato chunks in a large pot and cover with water.
- Bring to a boil over high heat, then reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Mash the Sweet Potatoes:
- Drain the sweet potatoes and return them to the pot.
- Add the milk, butter, salt, pepper, and nutmeg (if using).
- Mash until smooth, adding more milk if needed to reach your desired consistency.
Serve:
- Plate the Dish:
- Slice or shred the brisket and serve it over a generous portion of sweet potato mash.
- Spoon some of the sauce from the slow cooker over the top of the brisket and mash.
- Garnish:
- Optionally, garnish with chopped fresh parsley for a pop of colour and added freshness.
Enjoy your delicious slow-cooked beef brisket with sweet potato mash! This dish is perfect for a comforting and hearty meal.