Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.
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Note: This is much better when you make it a day ahead, then slice and re-warm the brisket before serving. That way, the gelatin in the sauce has an opportunity to thicken the sauce.
Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing and television career, he is still considered a renowned expert on charcuterie and salumi. His dry-cured bacon and applewood artisan ham is sold under the brand Vande Rose.