Heat oven to 300 degrees. Mix paprika, salt and pepper. Rub mixture all over brisket. Heat oil in large deep skillet over high heat until it ripples. Add brisket and sear all sides until well browned * mins*. Remove meat to plate. Add onions, carrots, celery and garlic to skillet. Reduce heat to medium. Saute 5 min. Add wine and boil for 3 mins on high heat. Stir in tomatoes and stock. Boil 5 more mins. Pour into a 16x12 inch roasting pan and add rosemary. Place brisket on top of veggies and cover pan tightly with foil. Braise in oven for 3 1/2 hours or until meat is fork-tender. Remove meat to a cutting boar. Cover with foil to let rest. Strain pan juices and veggies into a saucepan, pressing down on veggies. Discard beggies. Skim excess fat and bring jucies to a boil. Boil until reduced to 2 cups, about 8 mins. Slice brisket across the grain and serve with gravy, Wrap leftovers and refrigerate for weeknight meals. Side ideas: buttermilk mashed potatoes andd broccoli.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 37.4mg||12 %|
|Sodium 378.7mg||13 %|
|Potassium 750.2mg||20 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 11.8g|
|Protein 13.1g||19 %|
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Calories per serving: 385
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