Holiday Brisket with Tomatoes and Onions Recipe | Co+op

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 4 pounds brisket, trimmed
• 1/2 ounce dried shiitake mushrooms
• 2 bay leaves
• 1 cup boiling water
• 3 tablespoons extra virgin olive oil
• 1 cup white wine
• 2 cups beef stock
• 15 ounces canned diced tomatoes, with juice
• 4 large onions, thinly sliced
• 4 cloves garlic, chopped