- 1 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- Salt and freshly ground black pepper
- 1 bison brisket 1-2 lbs.
- 2 tablespoons extra-virgin olive oil
- 1 large onions, thinly sliced
- 3 large garlic cloves, chopped
- 1½ cups chicken stock or low-sodium broth
- 1 14-ounce can diced tomatoes
- 1 tablespoons balsamic vinegar
- 1 teaspoons thyme leaves
- 1 bay leaves
- ¼ teaspoon turmeric or a large pinch of saffron threads
- 1 cups white or red wine (your preference)
- ½ cup pitted Spanish green olives
- Preheat the oven to 325°. In a small bowl, mix the paprika with ½ teaspoon of salt and 1 teaspoon of black pepper. 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 1½ hours.
- Transfer the brisket to a platter and cover with foil. 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.
- Thinly slice the brisket across the grain and return to the roasting pan, keeping the shape of the brisket intact. Spoon the pan juices on top. Cover with foil and braise for 25 minutes, until heated through and very tender. Serve the brisket in its juices.