Healthy Recipe: Slow-Cooked Brisket with Sweet Potato & Kale

Braised Beef Brisket with Sweet Potatoes & Kale

Recipe by Ivy Manning | Photo by Erin Kunkel

This melt-in-your-mouth brisket braises alongside sweet potatoes and kale in a sweet and tangy sauce. It’s is the ultimate one-pot meal for rainy days, the kind of comfort food your bubbe would make. Serve it as the centerpiece for the high holidays, or keep it simple for Friday night family dinners.

Note: If you want to make this recipe in a slow cooker, follow the instructions below, transferring the browned brisket and onion mixture to a large (6 1/2-qt) slow cooker. Cook on the low setting for about 6 hours, add the sweet potatoes and kale, and continue cooking until the sweet potatoes are tender but not falling apart, 2 hours. Transfer the braising liquid to a saucepan, bring to a simmer on the stove. Spoon off any liquid fat that floats to the top, and reduce by half before serving.

INGREDIENTS

3 teaspoons extra-virgin olive oil
One (3 lb/1.5 kg) beef brisket, fat trimmed to 1/8 inch (3 mm)
Salt and freshly ground pepper
1 large onion, sliced
1 large carrot, peeled and chopped
3 cloves garlic, thinly sliced
1¼ cup (10 fl oz/310 ml) reduced-sodium beef stock
1 can (15 oz/470 g) diced tomatoes, no salt added
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 sweet potatoes or garnet yams (about 12 oz/375 g each), peeled and cut into 2-inch (5-cm) chunks
1 bunch kale, ribs and stems discarded, leaves roughly chopped

INSTRUCTIONS

Preheat the oven to 325°F (165°C). In a large Dutch oven over medium-high heat, warm 1 teaspoon of the oil. Season the brisket all over with salt and pepper. Sear the brisket on both sides until well browned, about 4 minutes per side. Transfer the brisket to a plate and return the pan to stove.

Reduce the heat to medium and add the remaining 2 teaspoons oil. Add the onion and carrot and sauté until tender, 4 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the stock, tomatoes with their juices, honey, vinegar, thyme, and rosemary and stir until the honey has dissolved.

Add the brisket to the pan, fat side up. Cover the pan tightly with foil and then place the lid on top. Transfer to the oven and braise for 3 hours. Nestle the sweet potatoes into the sauce and place the kale leaves on top. Cover and continue to braise until a fork twists easily when inserted into a corner of the brisket and the vegetables are tender, 1 hour longer.

Transfer the meat and vegetables to a serving platter. Spoon off and discard any fat that rises to the top of the sauce in the pan. Remove any remaining fat on top of the roast and discard. Thinly slice the brisket against the grain, spoon the vegetables and the sauce over the top, and serve warm.

Makes 8 servings

Nutrition Facts (per serving)

Calories 412
Protein 39 g
Total fat 14 g
Saturated fat 5 g
Carbs 31 g
Fiber 5 g
Total sugar 11 g
Sodium 225 mg