Carne Mechada (Spanish Shredded Braised Beef with Sherry)

• 1.2 kg Beef brisket, in one piece
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 1 large Red pepper
• 6 cloves Garlic
• 2 tsp Sweet paprika
• 2 Bay leaves
• 150 ml Dry sherry
• 600 ml Beef stock
• 1 tbsp Sherry vinegar

1. Pat the brisket dry, then season all over with the fine sea salt and black pepper. Heat the extra virgin olive oil in a Dutch oven over medium-high heat.
2. Brown the brisket well on all sides, turning as needed, until deeply coloured. Transfer to a plate.
3. Reduce the heat to medium. Slice the yellow onions and red pepper, then add them to the pot and cook, stirring, until softened and lightly golden.
4. Crush the garlic and stir it in for 1 minute until fragrant. Stir in the sweet paprika for 20 seconds so it blooms but does not scorch.
5. Pour in the dry sherry and scrape up any browned bits from the base of the pot. Simmer for 2 to 3 minutes to reduce slightly.
6. Return the brisket to the pot and add the bay leaves and beef stock. Bring to a gentle simmer, then cover and cook on low heat, turning the brisket once or twice, until very tender and shreddable.
7. Lift the brisket onto a board and rest for 10 minutes. Shred the beef with two forks, discarding any large pieces of fat.
8. Skim any excess fat from the surface of the cooking juices, then stir in the sherry vinegar. Return the shredded beef to the pot and simmer gently until the meat is glossy and the juices lightly thicken; taste and adjust seasoning with a little more salt and pepper if needed.

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