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1
Preheat the oven to 325.
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2
In a small bowl, mix the paprika with 1 teaspoon of salt and 2 teaspoons of black pepper and.
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3
Rub the seasonings all over the brisket.
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4
Heat the oil in a large roasting pan set over 2 burners.
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5
Add the brisket and cook over moderately high heat, turning once, until lightly browned on both sides, about 3 minutes per side.
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6
Transfer the brisket to a platter.
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7
Add the onions and garlic to the pan and cook over moderately low heat, stirring, until softened, about 10 minutes.
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8
Add the stock, tomatoes, sherry vinegar, thyme, bay leaves, saffron and the sherry and bring to a boil over high heat.
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9
Return the brisket to the pan and cover tightly with foil.
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10
Braise in the oven for 3 hours or until tender, turning the meat once and basting it occasionally with the pan juices.
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11
Add the olives after the first 1 1/2 hours.
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12
Transfer the brisket to a platter and cover with foil.
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13
Strain the pan juices into a large saucepan, reserving the olive-and-onion mixture.
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14
Spoon off the fat.
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15
Boil the juices until reduced to 3 cups, about 20 minutes.
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16
Return the olive-onion mixture to the saucepan and season with salt and pepper.
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17
Thinly slice the brisket across the grain and return to the roasting pan, keeping the shape of the brisket intact.
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18
Spoon the pan juices on top.
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19
Cover with foil and braise for 25 minutes, until heated through and very tender.
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20
Serve the brisket in its juices.
