No weather invites you to cook a delicious brisket as much as cold weather.
There’s something about the chilly air that just begs you to cook something hearty that filling that you can share with your whole family. A dish that will heat up not only your stomach but also your entire kitchen.
This sweet potato and peanut brisket will bring a symphony of colors and flavors to your table and will sure charm anyone who tastes it. I'm sure this is one of the most delicious recipe of brisket you've eaten. However, if you want to look for more food recipes, visit at Happily Blended.
- 1 onion, chopped.
- 2 cups of beef brisket, cubed.
- Olive oil.
- 1 cup of beef stock.
- ½ cup of ground peanuts.
- 2 tomatoes, seeded, skinned and chopped.
- 1 tsp turmeric
- 1 tsp chili powder, the spiciness is up to you.
- Peanuts to taste, chopped.
- Salt and Pepper
- 3 sweet potatoes, peeled and sliced.
- 1 yellow bell pepper, chopped.
- Cooking oil.
Step by Step
Step 1 – Mix Your Ingredients
Gradually add ¼ cup of olive oil, stirring so that it blends well with the beef stock.
Step 2 – Heat it Up
Place your pan over medium heat and wait for it to start boiling. Don’t forget to stir the mix constantly as to ensure through cooking.
Once the mix starts boiling, turn down the heat to its lowest setting and cover your saucepan.
The goal is to let it simmer for around 50 minutes, though this may take less or more so make sure to check every now and then.
Step 3 – Prepare the Potatoes
The sweet potato hash will take a while to cook so make sure to get started as soon as you put your brisket to simmer.
Place your sliced sweet potatoes on a bowl and drizzle them with olive oil.
Toss them so that the oil coats them evenly then season to taste with salt and pepper.
Don’t forget to toss them again.
Step 4 – Cook the Potatoes
Spray a baking sheet with cooking oil and carefully arrange your sweet potato slices so that they’re all placed in a single layer.
Place your baking sheet on the upper rack of your oven and let them cook for about 40 minutes.
Step 5 – Keep an Eye on the Food
You now have to wait for both parts of the food to cook but don’t take this as a time of relaxation. Keep an eye both on the brisket and the potatoes as they may cook sooner or later than this recipe indicates.
Your potatoes should be cooked until just tender so make sure to check them every now and then.
Step 6 – Chop the Potatoes
Take out your potatoes once they’re cooked and chop them into small pieces.
You can wait for them to cool down but keep in mind the brisket is still cooking so you need to be careful with that.
Step 7 – Brown the Potatoes
Place a frying pan on medium or high heat and add a tablespoon of olive oil. Add sweet potatoes and let them cook until well browned. You need to stir them constantly to make sure this works.
Step 8 – Add the Rest
Once your potatoes are brown, add the chopped bell pepper and, if you have any, your remaining onion.
Cook until the veggies are soft, so about 5 minutes or so.
Turn off the heat and set to the side for the time being.
Step 9 - Turn Up the Heat
Once your 50 minutes are up, uncover the saucepan and turn up the heat to medium high. Cook until your peanut sauce starts to thicken.
Step 10 – Serve
Once the sauce has thickened it is time to serve.
- Serve the sweet potato first, either as a bed or as a side dish, so that it’s covered with the brisket sauce when you serve the meat.