# What You'll Need:
→ Beef & Marinade
01 - 4.5 to 5 pounds beef brisket
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
# How to Make It:
01 - Preheat the oven to 325°F.
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, about 5 minutes per side. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened and fragrant.
05 - Stir in tomato paste and cook for 1 minute. Pour in beef broth, red wine, and Worcestershire sauce. Bring to a simmer, scraping up browned bits.
06 - Return brisket to the pot, placing it fat side up. Spoon vegetables and liquid over it. Cover tightly and transfer to the oven.
07 - Braise for 3 to 3.5 hours in the oven until the brisket is fork-tender.
08 - While the brisket cooks, boil sweet potatoes in salted water for 15 to 20 minutes until very tender. Drain thoroughly.
09 - Mash the sweet potatoes with butter, heavy cream, salt, and black pepper until smooth and creamy.
10 - Remove brisket from the oven and let it rest for 10 to 15 minutes before slicing against the grain.
11 - Serve slices of brisket topped with vegetables and braising sauce alongside the creamy mashed sweet potatoes.
