Spanish-Style Beef Brisket

This recipe is so good that it took me 3 years of cooking briskets before I would even try another brisket recipe.  This will knock your socks off, and it makes a lot- so you can confidently cook this up for a big feast- serves about 10.  I like to serve it on top of a heap of mashed potatoes to soak up the juice.  Make it the day before or the morning of because the flavour improves over time.  From Food and Wine magazine, Nov 2007.