Brisket Braised with Onions and Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Passover recipe, ready in about 220 minutes, pairs beef brisket, olive oil, yellow onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 30 min Cook: 190 min Serves 8 Middle Eastern cuisine 500 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp olive oil
3 cups yellow onions, thinly sliced
4 cloves 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

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.
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.
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.
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.
Step 5: Braise in the oven for 3 hours, or until the brisket is fork-tender and sweet potatoes are soft.
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.

Frequently asked questions

How long does Brisket Braised with Onions and Sweet Potatoes take to make?

Total time is about 220 minutes (30 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brisket Braised with Onions and Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Brisket Braised with Onions and Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brisket Braised with Onions and Sweet Potatoes for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brisket Braised with Onions and Sweet Potatoes?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.