# Components:
→ Beef & Marinade
01 - 1 beef brisket, 4–5 lb
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 tablespoon smoked paprika
06 - 1 tablespoon dried thyme
07 - 1 teaspoon 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 tablespoons tomato paste
15 - 2 tablespoons Worcestershire sauce
→ Mashed Sweet Potatoes
16 - 3 pounds sweet potatoes, peeled and cubed
17 - 4 tablespoons unsalted butter
18 - 1/3 cup heavy cream
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat the oven to 325°F.
02 - Pat the brisket dry and rub all over with olive oil, salt, pepper, smoked paprika, thyme, and garlic powder.
03 - Heat a small amount of oil in a Dutch oven over medium-high heat and sear the brisket on both sides until deeply browned, about 5 minutes per side; remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and cook for 5 minutes until softened and fragrant.
05 - Stir in tomato paste and cook for 1 minute, then pour in beef broth, red wine, and Worcestershire sauce, bringing to a simmer while scraping up browned bits.
06 - Place the brisket back into the pot with the fat side up; spoon vegetables and braising liquid over the top.
07 - Cover tightly and transfer the pot to the oven; braise for 3 to 3.5 hours until fork-tender.
08 - In a large saucepan, boil sweet potatoes in salted water for 15 to 20 minutes until very tender; drain thoroughly.
09 - Mash sweet potatoes with butter, heavy cream, salt, and pepper until smooth and creamy.
10 - Allow brisket to rest for 10 to 15 minutes after cooking before slicing against the grain.
11 - Serve slices of brisket with braised vegetables and sauce alongside the creamy mashed sweet potatoes.
