Barbeque Beef Brisket with Sweet Potato Mash

Recipe from FoodNetwork.com/Sunny Anderson

The entire family went crazy over this "feel good" recipe. Had to add it to Favorites! 😊

Ingredients

1 beef brisket (approximately 3 pounds)
(Couldn't find a brisket so I used a chuck roast-Perfect!)
1/4 cup BBQ rub 
2 tablespoons vegetable oil, plus more for drizzling 
2 cups pearl onions (frozen or fresh) 
2 cups baby carrots ( I peeled and cut up regular carrots)
Two 1.5-pound bags steamable sweet potatoes, peeled and halved lengthwise
(I used both yams and swwet potatoes (white and red) andcut length wise in half)
4 cloves garlic (whole is okay)
2 cups BBQ sauce, store-bought or homemade 
2 cups beef stock 
1/4 cup finely chopped fresh parsley 


Instructions

  1. Coat the brisket on all sides with the rub and actually rub it in.  Drizzle some oil on top.
    Wrap tightly and rest at room temperature for 2 hours. (Optional)
    If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
  2. Add 2 tablespoons of oil to a large Dutch oven over medium-high heat.
    When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
  3. Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color.
    Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
  4. Stir together the BBQ sauce and stock in a medium bowl.
    Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line.
    Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
  5. Remove the brisket from the pot to a plate and cover gently with aluminum foil.
    Remove the vegetables from the pot with a slotted spoon and place in a food processor( I used my immersion blender.) Blitz until smooth.
    Use remaining liquid as a sauce for the brisket, if desired.
    Transfer the mash to a bowl and fold in the parsley.
    Serve with the sliced brisket and additional sauce.