Braised Brisket with Sweet Potatoes

Photo: Charles Schiller; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $2.96
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 464
  • Fat: 9g
  • Saturated fat: 3g
  • Protein: 52g
  • Carbohydrate: 41g
  • Fiber: 6g
  • Cholesterol: 93mg
  • Sodium: 700mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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