You are here

Spanish Style Beef Brisket

admin's picture
Ingredients
  Smoked spanish paprika 2 Tablespoon (Sweet Pimenton De La Vera)
  Salt To Taste
  Freshly ground pepper To Taste
  Beef brisket 6 1⁄2 Pound (1 Brisket)
  Extra virgin olive oil 2 Tablespoon
  Onions 2 Large, thinly sliced
  Garlic cloves 6 Large, chopped
  Chicken stock/Chicken broth 2 1⁄2 Cup (40 tbs)
  Canned diced tomatoes 14 Ounce (1 Can)
  Sherry vinegar 2 Tablespoon
  Thyme leaves 2 Teaspoon
  Bay leaves 2
  Saffron threads 1 1⁄2 Pinch
  Dry sherry 1 1⁄2 Cup (24 tbs)
  Pitted spanish green olives 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef

Rate It

Your rating: None
4.26389
Average: 4.3 (18 votes)