Wednesday, August 31, 2011

Oven Roasted Beef Brisket with Mashed Sweet Potatoes

This is not the same as Texas BBQ Brisket, but instead is a lovely recipe that comes out flavorful and tender with a perfect au jus sauce.  I would have loved to add some winter vegetables to the roasting pan but I didn't have any on hand:  carrots and parsnips would have been perfect.  I served this with some sweet and salty mashed potatoes to finish off the meal.

Easy meal sure to please the whole family
2lb beef brisket, well trimmed (if using 3-4lb brisket, increase cooking time by an hour or so)
2tbs chili powder
2tbs salt
1tbs garlic powder
1tbs onion powder
1tbs ground black pepper
1tbs sugar
2tsp dry mustard
1 bay leaf, crushed
1 1/2c beef stock (more, depending on the size of your pan)
4 large mashed sweet potatoes
some milk or half and half to thin
4-8tbs butter, cut up
1/4-1/2c brown sugar
sea salt and fresh ground black pepper to taste

1. Preheat oven to 350F.  Mix dry rub ingredients together and then rub over brisket.  Place in a roasting pan and add some winter veggies, if desired.  Roast in the oven for 1 hour, uncovered.
2. Reduce heat to 300F.  Add beef stock, just enough to bring about 1/2 of the meat covered in liquid.  Cover the pan with foil and roast for another hour (2-3 more hours if you have a large brisket).
3. Meanwhile, make your sweet potato mash:  Peel potatoes, cut them into large pieces, and place them in a large pot of salted water.  Bring to a boil and boil until fork-tender (20 minutes should work).  Drain.
4. Place potatoes back in the pot and add some butter and brown sugar until melted.  Use a hand held blender to blend the potatoes until light and whipped, adding a bit of milk to think them down.  Season with salt and pepper and more sugar if needed.
5. Let brisket cool slightly before cutting against the grain.  Serve with potatoes and au jus sauce.  Feel free to add a roux or cornstarch mixture if you like your sauce thick.  I like mine thin so I left it the way it is.

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