•    3-5lb Brisket (I prefer the end cut with the point muscle attached)
•    1 large red onion, medium dice
•    6 cloves garlic, minced
•    1 large carrot, medium dice 
•    1 parsnip, medium dice
•    3 stalks celery, medium dice
•    3 tablespoons of caul, duck or chicken fat
•    2 bay leaves
•    1/3 cup apple cider vinegar
•    1 cup red wine
•    1 jar or can tomato paste
•    1 heaping spoonful of honey
•    30 oz chicken stock

In a small bowl, combine the honey, tomato paste and wine, and mix into paste.

In an oval Dutch oven, melt the fat over a medium to high heat.  Sear the brisket on both sides then remove from the heat.  Then add a bit more fat or vegetable oil and sear the vegetables until the onions become translucent.

Add the wine mixture, return the beef to the pot, add the chicken stock until it comes ½ way up the beef, then close the lid and bake at 250 until fork tender (4-6 hours).

(It’s a great base for Arroz con Pollo and/or Chicken Empanadas)

Ingredients

• 1 red bell pepper; small dice
  
• 1 green bell pepper; small dice
  
• 2-3 carrots, depending upon size; small dice
  
•  1 large or two small yellow onions; small dice
  
•  2 red chilies, or more if you like a lot of heat; small dice
  
•  5 cloves garlic, minced
  
• 1 lemon, zest and juice
  
•  8 chicken thighs, skin on – if you can find them boneless, it will save a step, if not, it’s okay. 
  
• ¼ cup green olives stuffed with pimentos, sliced
  
• ½ cup capers
  
• 1 small can or jar of tomato paste
  
• 32 oz chicken stock (low sodium or homemade)
  
•  ½ cup of white wine
  
• 1 cup AP flour
  
• 2 Tbsp Hungarian Paprika
  
•  2 Tbsp sea salt
  
• 1 Tsp cracked black pepper
  
• several sprigs of thyme
  
• several sprigs of rosemary
  
• nonstick cooking spray