Braised Brisket with Sweet Potatoes

Braised Brisket with Sweet Potatoes Recipe
Photo: Charles Schiller; Styling: Lynn Miller

Recipe Time

Prep: 10 Minutes
Cook: 11 Hours

Nutritional Information

Calories 464
Fat 9 g
Satfat 3 g
Protein 52 g
Carbohydrate 41 g
Fiber 6 g
Cholesterol 93 mg
Sodium 700 mg


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


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.


October 2009
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