|Smoked spanish paprika||2 Tablespoon (Sweet Pimenton De La Vera)|
|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|
|Saffron threads||1 1/2 Pinch|
|Dry sherry||1 1/2 Cup (24 tbs)|
|Pitted spanish green olives||1/2 Cup (8 tbs)|
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.
Serving size Complete recipe
Calories 8709Calories from Fat 5534
% Daily Value*
Total Fat 613 g943.1%
Saturated Fat 226 g1130%
Trans Fat 0 g
Sodium 6216 mg259%
Total Carbohydrates 166 g55.3%
Dietary Fiber 20 g80%
Sugars 36 g
Protein 575 g1150%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet