# What You Need:
→ Beef & Marinade
01 - 1 brisket, 4.5–5.5 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 lb sweet potatoes, peeled and cubed
17 - 4 tablespoons unsalted butter
18 - ⅓ cup heavy cream
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How To Make It:
01 - Set oven temperature to 325°F.
02 - Pat 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 ovenproof pot over medium-high heat. Brown brisket on both sides, about 5 minutes each side, then set aside.
04 - Add onions, carrots, celery, and garlic to the pot. Cook for 5 minutes until softened and fragrant.
05 - Stir in tomato paste and cook 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Bring to a simmer, scraping up browned bits.
06 - Place brisket back in pot, fat side up. Spoon vegetables and liquid over top. Cover tightly and braise in oven for 3 to 3.5 hours until fork-tender.
07 - While brisket cooks, boil sweet potatoes in salted water for 15 to 20 minutes until very tender. Drain thoroughly.
08 - Combine sweet potatoes with butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
09 - Allow brisket to rest for 10 to 15 minutes before slicing against the grain.
10 - Plate sliced brisket with cooked vegetables and braising sauce alongside creamy mashed sweet potatoes.
