# Components:
→ Beef & Marinade
01 - 1 whole beef brisket, 4 to 5 pounds
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 - Set the oven to 325 degrees Fahrenheit to prepare for braising.
02 - Pat the brisket dry and coat it evenly with olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and garlic powder.
03 - Heat oil in a Dutch oven over medium-high heat and sear the brisket on all sides until browned, approximately 5 minutes per side. Remove and set aside.
04 - Add onions, carrots, celery, and minced garlic to the pot and cook for 5 minutes until softened and aromatic.
05 - Incorporate tomato paste and cook for 1 minute, then pour in beef broth, red wine, and Worcestershire sauce. Bring to a simmer, scraping up browned bits from the bottom.
06 - Return the 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 braises, boil sweet potatoes in salted water for 15 to 20 minutes until very tender, then drain thoroughly.
08 - Combine sweet potatoes with butter, heavy cream, salt, and pepper, mashing until smooth and creamy.
09 - Remove brisket from oven and let it rest for 10 to 15 minutes before slicing against the grain.
10 - Plate sliced brisket alongside braised vegetables and mashed sweet potatoes, spooning braising sauce over the meat.
