Picadillo-Style Brisket

Name: Picadillo-Style Brisket
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 8
Ingredients: 2 1/2 lbs. boneless beef brisket; 2 Tbsp. vegetable oil; 1 large onion, chopped; 1 large green bell pepper, chopped; 2 serrano chile peppers, seeded and minced; 2 cloves garlic, chopped; 2 Knorr® Beef flavor Bouillon Cube(s); 1/2 cup pimiento-stuffed olives; 1/3 cup raisins; 1 can (14.5 oz.) diced tomatoes, undrained; 1 cup water

Preparation Time15 mins Cooking Time135 mins Makes 8 servings

Ingredients List

2 1/2 lbs. boneless beef brisket
2 Tbsp. vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
2 serrano chile peppers, seeded and minced
2 cloves garlic, chopped
2 Knorr® Beef flavor Bouillon Cube(s)
1/2 cup pimiento-stuffed olives
1/3 cup raisins
1 can (14.5 oz.) diced tomatoes, undrained
1 cup water

Directions

1. Preheat oven to 325°.

2. Heat oil in large oven-proof saucepot or Dutch oven over medium-high heat and brown beef. Remove and set aside.

3. Cook onion and peppers about 5 minutes until browned, stirring frequently. Add garlic and cook 30 seconds. Return beef to saucepot. Add remaining ingredients and bring to a boil. Cover and place saucepot in oven for 2-1/2 hours, until beef is tender. Remove beef and let cool slightly. Thinly slice and return to sauce. Serve over hot cooked rice.