lunch

Braised Brisket and Tuscan Kale with Saffron-Infused Spanish Rice

Name: Braised Brisket and Tuscan Kale with Saffron-Infused Spanish Rice
Ingredients: 313.0 g Beef, brisket, flat half, boneless separable lean only, trimmed to 0" fat; 88.2 g SPANISH RICE FLAVOR WITH VERMICELLI & SPANISH SEASONING; 150g TUSCAN KALE; 49.9 g POMODORINA WITH FRESH BASIL PASTA SAUCE; 40g SPANISH QUEEN OLIVES STUFFED WITH GARLIC

Nutrition

888

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Beef, brisket, flat half, boneless separable lean only, trimmed to 0" fat313.0 g

SPANISH RICE FLAVOR WITH VERMICELLI & SPANISH SEASONING88.2 g

TUSCAN KALE150g

POMODORINA WITH FRESH BASIL PASTA SAUCE49.9 g

SPANISH QUEEN OLIVES STUFFED WITH GARLIC40g

Instructions

Preheat oven to 325°F (160°C). Season the beef brisket generously with salt and pepper. Sear in a heavy-bottomed oven-safe pot until deeply browned on all sides.

Add the pomodorina sauce and a splash of water, cover tightly, and braise in the oven for 2.5 hours until the beef is fork-tender and pulls apart easily.

While the beef braises, prepare the Spanish rice according to package directions, ensuring the vermicelli is toasted to a golden hue before adding water.

In the final 10 minutes of cooking, fold the chopped Tuscan kale into the braising liquid with the beef; it should wilt down to a vibrant, tender green.

To serve, mound the Spanish rice on a plate, top with the shredded braised brisket and the tomato-kale mixture. Garnish with sliced garlic-stuffed Spanish queen olives for a briny, sharp finish.