How To Make A Beef Brisket with Sweet Potato Mash

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:

1. Prepare the Brisket:
   • Season the brisket generously with salt and pepper on all sides.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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:

1. 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.
2. 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.