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Braised Brisket with Sweet Potatoes

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 10 mins
Cook time 11 hrs
Yield Serves 8


  • 1 tablespoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, finely chopped
  • 3 large onions, thinly sliced
  • 1 4-lb. beef brisket, trimmed of surface fat
  • 3 pounds sweet potatoes, peeled and cut into 2-inch pieces

Nutrition Information

  • calories 464
  • fat 9 g
  • satfat 3 g
  • protein 52 g
  • carbohydrate 41 g
  • fiber 6 g
  • cholesterol 93 mg
  • sodium 700 mg

How to Make It

  1. Mix 1 cup water, paprika, rosemary, thyme, salt and garlic in slow cooker. Add onions. Place brisket in slow cooker and turn to coat with liquid. Cook on low for 6 to 8 hours.

  2. Add sweet potatoes and continue to cook until brisket is fork-tender and potatoes are soft but not falling apart, 2 to 3 hours more. Remove meat and sweet potatoes from cooker. Place meat on a cutting board and tent with foil; let stand 10 minutes. Slice meat and skim fat from sauce. Serve with sauce on side.