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How To make Brisket with Sweet Potatoes
2 tb Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 Stalks celery
finely
Chopped 2 lg Carrots :
finely chopped
1 lg Onion finely chopped
2 c Beef stock or boullion
1 c Water
1 1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Allspice
1/2 c Apple cider (up to 1 cup)
2 lb Sweet potatoes, peeled :
Cut in 1/2" slices 1 1/2 lb Parsnips, peeled cut in
1 " chunks
1 c Pitted prunes :
coarsely
Chopped Salt and pepper to taste
Heat 2 tablespoons oil in the cooker. Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking. Add additional fat if needed. Set aside. (Don't be concerned if the brisket has to be squeezed against the sides of the pot; it will shrink considerably during cooking.) In the oil remaining in the cooker, saute the celery, carrot, and onion for 3 minutes, stirring occasionally and taking care to scrape up any browned bits of meat or vegetable sticking to the bottom of the pot. Add the beef stock, water, cinnamon, nutmeg, and allspice. Submerge the rack into this mixture, and place the meat on it with the fat side facing up. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 55 minutes. Let the pressure drop naturally, about 10 - 15 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape. If the brisket is done, you should easily be able to pry a small chunk of meat from one end with a fork. If it is not sufficiently tender, lock the lid back into place and return to high pressure for another 10 - 15 minutes. If time permits cool to room temperature and refrigerate brisket and gravy overnight. Remove any congealed fat and return the gravy to the cooker. About 20 minutes before serving, stir in enough cider to equal approximately 2 cups. Add the sweet potatoes, parsnips, and prunes. Lock the lid in place and over high heat bring to high pressure, adjust heat and cook for 3 minutes. Quick release the pressure. Add salt and pepper. Cut the brisket into slices on the diagonal, place in the cooker, and spoon gravy and vegetables on top. Cover but do not lock. Cook over medium heat just until the meat is warmed throughout. Arrange on a platter and surround with the vegetables. Pour gravy on top. Recipe By : Cooking Under Pressure From: Donna Bunch <bunch@farm.Fccc.Edu>
How To make Brisket with Sweet Potatoes's Videos
Traditional Jewish Style Brisket
No Jewish holiday meal is complete without a traditional brisket. Follow along with this recipe from our Personal Chef, and shop our wide selection of briskets in all sizes for holiday gatherings of all kinds. Shop Brisket: | View Recipe:
Cook a Potato like This and it WON’T Spike Blood Sugar #shorts
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Low Carb BBQ Brisket Stuffed Sweet Potato
A healthier, low carb play on a Texas classic of sloppy BBQ brisket stuffed sweet potato using butter nut squash, Napa cabbage coleslaw, and a no sweetener added BBQ sauce
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
Easy Oven BEEF BRISKET Recipe with Sweet & Smoky Flavor!
This beef brisket is the perfect combination of sweet and smoky flavors, thanks to the seasoning in the brisket rub as well as the braising liquid. It's cooked low and slow in the oven for the most flavorful, tender slices that everyone will love!
I love smoked brisket and I've enjoyed it on travels throughout Texas, Kansas City, and Oklahoma. But if you, like me, don't have a smoker, you'll love this equally delicious oven-braised brisket recipe. It serves up a similar sweet and smoky flavor, but it's perfect for indoor cooking.
Unlike other cuts of beef such as prime rib, beef tenderloin or filet mignon which cook more quickly, brisket requires a special labor of love — time. Brisket comes from the part of the cow that's full of connective tissue, but a low and slow cooking method turns this tough cut of meat into something truly flavorful and tender.
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► TIMESTAMPS:
00:00 Intro
00:26 The type and size of brisket to buy.
01:27 Make the brisket dry rub.
02:23 Spread the brisket rub all over the brisket.
03:04 Make the braising liquid.
03:37 Place the braising liquid and brisket in a roasting pan, then cover and cook.
04:34 Let the brisket rest, then slice it against the grain.
05:58 Serve up the brisket with your favorite side dishes, like mashed sweet potatoes and green beans.
06:36 Taste test and tips.
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Brisket + Sweet Potato Mash w/ Chef Eric of MF Tasty | HIITBURN Carb Cycling Recipes
Today's recipe is a great staple for a hearty and healthy meal!
We are joined today by Chef Eric from Portland food cart MF Tasty.
Here's the recipe:
Brisket with Sweet Potato Mash & Caramelized Pepper and Onion Jam
Ingredients:
Brisket, 10 oz
2 medium sized, sweet potatoes or yams
1/2 cup greek yogurt
1 tbl smoked paprika
1 cup coffee
1 cup beef stock
1 cup peppers, small diced
1 cup red onion, small diced
1 tbl honey, 1/2 cup rice wine vinegar
Directions:
Preheat oven to 325.
Once oven has reached temp, season brisket with kosher salt and a heavy amount of black pepper.
-Heat oven proof saute pan and coat lightly with oil. Sear both sides of brisket and transfer to roasting pan. Add coffee, beef stock, and cover pan with foil. Bake in oven for 3.5 hours. Once cooked, pull from roasting juices and let rest on cutting board before slicing.
Peel and cut sweet potato into medium sized pieces. Boil in salted water until completely cooked, drain and return cooked sweet potato back to pot used to boil the potato. Mix in smoked paprika, greek yogurt, and adjust seasoning as needed.
In medium heat pan, add small amount of oil to coat pan. Add diced onions and peppers. Allow to cook slowly, allowing everything to naturally caramelize. Add honey and vinegar, mixing until cooked through and evenly coated.
To serve, place amount of sweet potato on center of plate. Fan slices of brisket on top of sweet potato, drizzle some of remaining cooking liquid over brisket. Garnish with spoonful of pepper jam.
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Instagram: @MFTASTY
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Location of MF Tasty Food Cart:
3927 N Williams Ave, Portland OR 9722
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