This entree served over rice is sure to be a hit for those interested in indulding in a traditional spanish dish.
Beef brisket, 8-10 lbs. (3.6-4.5 Kg) Leave whole for family style or cut into portions for plated service.
2 medium onions, chopped
5 cloves of garlic, smashed
2 green peppers, diced
32 oz. (.9 Kg) crushed tomatoes
1 T. (14 ml) ground cumin
1 C. (236 ml) red wine
2 bay leaves
salt & pepper to taste
Marinade brisket over night in all ingredients, covered in a steam table (GN) pan.
Preheat Cook & Hold oven to 250 F (121 C.). Roast meat overnight, 20 minutes per pound for the first brisket and add 30 minutes for each additional brisket. Hold at 160 F(71 C.).
Serve with saffron rice, reduced sauce and garnish with cilantro.