Lunch · Spanish · 15 min
Braised Brisket and Tuscan Kale with Saffron-Infused Spanish Rice
- Calories
- 888
- Protein
- 81g
- Carbs
- 86g
- Fat
- 26g
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
Method
- 01Preheat 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.
- 02Add 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.
- 03While the beef braises, prepare the Spanish rice according to package directions, ensuring the vermicelli is toasted to a golden hue before adding water.
- 04In 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.
- 05To 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.
Cook it with the whole plan around it
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