Brisket Braised with Onions and Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Slow-braised beef brisket cooked with caramelized onions and sweet potatoes, offering a rich, tender entrée suitable for Passover meals. This Middle Eastern Passover recipe, ready in about 220 minutes, pairs beef brisket, olive oil, and yellow onions, thinly sliced for a weeknight-friendly dinner. Each serving lands at about 500 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs beef brisket
• 2 tbsp olive oil
• 3 cups yellow onions, thinly sliced
• 4 garlic cloves, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lbs beef brisket with 2 tsp salt, 1 tsp black pepper, and 1 tbsp paprika. Sear the brisket on all sides until deeply browned, about 4 minutes per side.
2. Step 2: Remove the brisket and set aside. In the same pot, add 3 cups thinly sliced yellow onions and 4 minced garlic cloves, sauté over medium heat for 8-10 minutes until onions are golden and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 3 cups beef broth, scraping the bottom of the pot to deglaze.
4. Step 4: Return the brisket to the pot and nestle 2 large peeled and chunked sweet potatoes around it. Cover the pot with a lid and transfer to the oven.
5. Step 5: Braise in the oven for 3 hours, or until the brisket is fork-tender and sweet potatoes are soft.
6. Step 6: Remove from oven, let rest 15 minutes, then slice the brisket against the grain. Serve with the sweet potatoes and onions, garnished with 2 tbsp chopped fresh parsley.