# Components:
→ Beef and Marinade
01 - 1 beef 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 and 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
# Preparation Steps:
01 - Set the oven to 325°F and allow it to reach temperature.
02 - Pat the 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 over medium-high heat. Sear the brisket on both sides until browned, approximately 5 minutes per side. Remove brisket and set aside.
04 - Add onions, carrots, celery, and minced garlic to the pot. Cook 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. Bring the mixture to a simmer, scraping up browned bits from the bottom.
06 - Return brisket to the pot with the fat side up. Spoon vegetables and liquid over the top, cover tightly, and transfer to the oven. Braise for 3 to 3.5 hours until fork-tender.
07 - While brisket cooks, boil sweet potatoes in salted water until very tender, approximately 15–20 minutes. Drain thoroughly.
08 - Combine cooked sweet potatoes with butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
09 - Remove brisket from oven and allow to rest for 10–15 minutes before slicing against the grain.
10 - Plate brisket slices accompanied by vegetables and braising sauce alongside the mashed sweet potatoes.
