Braised Brisket and Sweet-Potato Casserole

Braised Brisket and Sweet-Potato Casserole
Servings: 8 to 10 Prep 10 mins Cook 2 hrs


  • 4 1/2 - 5 pounds thin-cut brisket, well-trimmed
  • 3/4 cup ketchup
  • 2 large onions, sliced
  • Garlic powder
  • Paprika
Sweet Potato Casserole:
  • 1 cup dried apricots
  • 1/2 cup firmly packed, light-brown sugar
  • 4 large sweet potatoes, peeled and cut into 1/2-inch-thick slices

Make It

1. Place brisket in a Dutch oven. Mix ketchup with enough water to make 1-1/2 cups of sauce; pour over brisket. Scatter onions around meat. Sprinkle brisket with garlic powder and paprika. Cover; simmer over medium-low heat for 2 hours, or until fork-tender. Let stand 15 minutes before carving. Serve with sauce.

Prepare casserole:

2. Soak apricots in 1 cup cold water for 2 hours. Simmer apricots in their soaking liquid for 10 minutes, or until tender; stir in brown sugar.

3. Meanwhile, in a steamer over boiling water, heat sweet potatoes, covered, for 15 minutes, or just until tender. Let cool, uncovered.

4. Heat oven to 350 degrees F. In a buttered 2-quart baking dish, alternate layers of potato slices and apricots in sauce; cover. Bake until heated through, basting occasionally.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 508, Fat, total (g): 16, carb. (g): 54, fiber (g): 5, pro. (g): 37, calcium (mg): 57, Percent Daily Values are based on a 2,000 calorie diet.