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Braised Beef Brisket + Sweet Potato Puree + Trinidad Macaroni Pie Executive Chef Lloyd Modeste — Archer’s Kitchen + Bar

“My mother made this braised beef brisket for our Christmas Eve dinner every year, and we all loved it. Unfortunately, my mother passed earlier this year, so it’s up to my brother and me to carry on the family tradition. I will be the one making it this year — and in the years to come — because though I love my brother, he can’t cook to save his life. (Don’t worry, I’m not saying anything he doesn’t agree with.)

“This recipe includes braised beef brisket as the main course, as well as a few of the side dishes my family loves: sweet potato puree, Trinidad macaroni pie, and sautéed carrots and asparagus.

“I can only hope that it will taste as good as my mom’s. Her recipe deserves to be shared, so please make it with love, and enjoy.”

Executive chef Lloyd Modeste at Archer's Kitchen + Bar at Archer Hotel Florham Park
Executive chef Lloyd Modeste — Archer's Kitchen + Bar at Archer Hotel Florham Park
  • 45m prep time
  • 3h 30m cook time
  • 4h 15m total time
  • 20 ingredients


Braised Beef Brisket

  • 4 pounds brisket
  • 3 stalks celery, chopped
  • 4 garlic cloves, smashed
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 sprigs fresh rosemary
  • ¼ cup oil
  • 4 red onions, halved
  • 4 carrots, cut in 3-inch chunks
  • Coarsely ground black pepper
  • ½ teaspoon kosher salt
  • 2 cups dry red wine
  • 1 can (16-ounce) whole tomatoes, hand-crushed

Sweet Potato Puree

  • 3 pounds whole sweet potatoes
  • ½ teaspoon salt and freshly ground pepper, to taste
  • 1 cup heavy cream
  • 6 tablespoons sweet butter

Trinidad Macaroni Pie

  • 8 ounces elbow macaroni
  • 2 eggs
  • 2 cups cheese, grated


    Preheat the oven to 325 degrees. Season both sides of the brisket with salt and pepper. Place a large roasting pan over medium-high flame and coat with oil. Put brisket in pan and sear on both sides. Lay the vegetables all around the brisket. Add the wine and tomatoes. Toss the bay leaves and thyme. Cover the pan tightly with aluminum foil and put in oven. Cook 3 - 4 hours. Remove the brisket, placing it on a cutting board, and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan. Put the vegetables and liquid in a blender and blend into gravy.

    Preheat the oven to 400 degrees. Place the potatoes on a foil-lined pan and bake 45 - 60 minutes, until tender. Peel when cool enough to handle. Puree with salt, pepper, butter and heavy cream.

    Boil the pasta in salted water until tender and drain. Combine the macaroni, eggs, cheese, milk, salt and pepper. Pour into a greased baking dish and bake at 350 degrees until firm, about 30 minutes.

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