Braden Family Cookbook

Chuck Braden

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BEEF BRISKET – SPANISH STYLE                               Aidells 

1 serving per ½ # of brisket 

2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
Salt and freshly ground black pepper
One 5 ½ - 6 ½ pound beef brisket, flat cut with ¼” of fat
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
6 large garlic cloves, chopped
2 1/2 cups chicken stock or low-sodium broth
One 14-ounce can diced tomatoes
2 tablespoons sherry vinegar
2 teaspoons thyme leaves
2 bay leaves
Large pinch of saffron threads
1 1/2 cups dry sherry
1/2 cup pitted Spanish green olives, 100g green manzanilla

Preheat the oven to 325°. In a small bowl, mix the paprika with 1 teaspoon of salt and 2 teaspoons of black pepper and. Rub the seasonings all over the brisket. Heat the oil in a large roasting pan set over 2 burners. Add the brisket and cook over moderately high heat, turning once, until lightly browned on both sides, about 3 minutes per side. Transfer the brisket to a platter.  

Add the onions and garlic to the pan and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the stock, tomatoes, sherry vinegar, thyme, bay leaves, saffron and the sherry and bring to a boil over high heat. Return the brisket to the pan and cover tightly with foil. Braise in the oven for 3 hours or until tender, turning the meat once and basting it occasionally with the pan juices. Add the olives after the first 1 1/2 hours.  

Remove foil from pan and let cool for 30 minutes.  Replace foil and refrigerate overnight. 

Preheat oven to 350 degree.  Remove the brisket from the pan and scrape off the fat and sauce.  Thinly slice the brisket across the grain into ¼” slices and place the slices in a 13” X 9” baking dish, keeping the shape of the brisket intact. Strain the pan juices into a large saucepan, reserving the olive-and-onion mixture. Spoon off the fat. Boil the juices until reduced to 3 cups, about 20 minutes. Return the olive-onion mixture to the saucepan and season with salt and pepper.  

Spoon the pan juices on top of the brisket. Cover with foil and braise for 25 minutes, until heated through and very tender. Serve the brisket in its juices.