Braised brisket in barbecue sauce with sweet potato and carrot puree

Ingredients:

• 1 beef brisket (about 1.3 kg)
• 1/4 cup barbecue spice mix
• 2 tbsp vegetable oil + extra for drizzling
• 2 cups pearl onions (frozen or fresh)
• 2 cups small carrots
• 2 x 700g bags of steamed sweet potatoes, peeled and halved lengthwise
• 4 cloves of garlic
• 2 tbsp. barbecue sauce, store-bought or homemade
• 2 cups beef broth
• 1/4 cup finely chopped fresh parsley

Preparation:

1. Brush the brisket with vegetable oil on all sides and rub thoroughly with the spice mixture. Tear off a piece of plastic wrap for the brisket and drizzle with oil. Place the brisket on top and drizzle with oil. Wrap tightly and let sit at room temperature for 2 hours. If you're making ahead, you can refrigerate and then bring to room temperature for 2 hours.
2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil begins to shimmer, add the brisket and cook until golden brown on all sides, 3–4 minutes per side. Transfer to a plate.
3. Add the onion, carrot, and sweet potato to the pot and fry for a few minutes until coated with fat. Smooth the contents of the pot, add the garlic, and then place the browned brisket on top of the vegetables.
4. Combine the barbecue sauce and broth in a bowl. Pour into the pan around the brisket, making sure to only cover halfway, leaving a little of the browned meat above the liquid level (you may not need all of the liquid). Bring to a boil and reduce heat to low. Simmer, covered, for 2-3 hours, until the brisket is tender!
5. Transfer the brisket from the pan to a plate and cover carefully with foil.
6. Using a slotted spoon, transfer the vegetables from the pan to a food processor. Blend until smooth, adding more of the cooking liquid as needed. If desired, use the remaining cooking liquid as gravy for the brisket. Transfer the puree to a bowl and sprinkle with parsley. Serve with the sliced ​​brisket and gravy.