1/2 cup golden raisins

4-5 whole beef brisket

1/4 cup olive oil

2 large white onions, finely diced

2 large red bell peppers, cored, seeded and finely chopped

2 tomatoes, diced

1 jalapeño, finely minced

2 garlic cloves, finely minced

2 teaspoons ground cumin

2 teaspoon ground coriander

2 teaspoon dry Mexican oregano

1 1/2 teaspoons Spanish hot smoked paprika

1 1/2 teaspoons Spanish sweet paprika

2 cups chicken stock

Kosher salt

Black pepper

1/2 cup drained green pimento olives, chopped

2 eggs, hard-boiled, peeled and finely chopped



Prepare oven according to Mugnaini’s Roasting Environment, 550-600 degrees

Place raisins in a bowl, cover with hot water and set aside.

Place a large roasting pan onto oven floor and preheat for five minutes. Season the brisket with kosher salt and pepper. Pull the preheated pan forward and add the olive oil followed by the brisket. Slide the pan back into the oven and brown the brisket all over, making sure to rotate the pan once so each side gets even exposure to the flame.

Once the brisket is browned pull the pan forward and add the onions, bell pepper, tomato, jalapeño and garlic. Cook, stirring as needed until vegetables have softened, about 8-10 minutes. Add cumin, coriander, oregano and both types of paprika to pan and cook for 1-2 minutes. Add 1 cup chicken stock to the pan and tightly cover the brisket with foil.

Braise the brisket low and slow, rotating the pan every half hour to ensure even cooking, until it is fork tender and can be shredded, about 3 hours. Add more chicken stock if the vegetables start looking a little dry.

Remove from oven and allow it to cool before shredding the meat with 2 forks. Add olives, eggs and drained raisins into the cooled meat. Season with salt to taste and combine well.

*This is best made in a few days before you make empanadas. Fill the empanadas with the mixture while it is cold. You can also freeze the mixture and it will hold for 3-4 months.