Spanish Style Beef Brisket Recipe
Ingredients
| Smoked spanish paprika | 2 Tablespoon | |
| Ground pepper | 1 To taste | |
| One 6 1/2-pound beef brisket | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Onions | 2 Large, thinly sliced | |
| Garlic | 6 Clove (5gm), chopped | |
| 2 1/2 cups chicken stock or broth | ||
| One 14-ounce can diced tomatoes | ||
| Sherry vinegar | 2 Tablespoon | |
| Thyme leaves | 2 Teaspoon | |
| Bay leaves | 2 | |
| Large pinch of saffron threads | ||
| Dry sherry | 1 1/2 Cup (16 tbs) | |
| 1/2 cup pitted Spanish green olives | ||
| Salt | To Taste | |
Directions
1. Preheat the oven to 325°. Mix the paprika with 1 teaspoon of salt and 2 teaspoons of pepper. Rub over the brisket. Heat the oil in a large roasting pan over 2 burners. Add the meat and cook over moderately high heat, turning once, until lightly browned on both sides, 6 minutes. Transfer to a platter.
2. Add the onions and garlic to the pan and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chicken stock, tomatoes, sherry vinegar, thyme, bay leaves, saffron and sherry and bring to a boil over high heat. Return the brisket to the pan and cover well with foil. Braise in the oven for 3 hours, or until tender, turning once and basting occasionally with pan juices. Add the olives after the first 1 1/2 hours.
3. Transfer the meat to a platter and cover with foil. Strain the pan juices into a large saucepan, reserving the solids. Skim the juices and boil until reduced to 3 cups, about 20 minutes. Return the solids to the juices and season with salt and pepper.
4. Slice the meat across the grain and return to the pan, retaining the shape of the brisket. Spoon the juices on top, cover with foil and braise for 25 minutes. Serve the brisket in its juices.
2. Add the onions and garlic to the pan and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chicken stock, tomatoes, sherry vinegar, thyme, bay leaves, saffron and sherry and bring to a boil over high heat. Return the brisket to the pan and cover well with foil. Braise in the oven for 3 hours, or until tender, turning once and basting occasionally with pan juices. Add the olives after the first 1 1/2 hours.
3. Transfer the meat to a platter and cover with foil. Strain the pan juices into a large saucepan, reserving the solids. Skim the juices and boil until reduced to 3 cups, about 20 minutes. Return the solids to the juices and season with salt and pepper.
4. Slice the meat across the grain and return to the pan, retaining the shape of the brisket. Spoon the juices on top, cover with foil and braise for 25 minutes. Serve the brisket in its juices.
Chef
