Picadillo-Style Brisket

• 2 1/2 pounds beef brisket
• 2 tablespoons vegetable oil
• 1 onions large, chopped
• 1 green bell pepper large, chopped
• 2 serrano chilies
• 2 cloves garlic
• 2 Knorr(R) Beef flavored Bouillon Cube
• 1/2 cup pimento stuffed olives
• 1/3 cup raisins
• 14 1/2 ounces diced tomatoes undrained
• 1 cup water

1. Preheat oven to 325u0b0.
2. Heat oil in large oven-proof saucepot or Dutch oven over medium-high heat and brown beef. Remove and set aside.
3. Cook onion and peppers about 5 minutes until browned, stirring frequently. Add garlic and cook 30 seconds. Return beef to saucepot. Add remaining ingredients and bring to a boil. Cover and place saucepot in oven for 2-1/2 hours, until beef is tender. Remove beef and let cool slightly. Thinly slice and return to sauce. Serve over hot cooked rice.

beef brisket, vegetable oil, onions, green bell pepper, serrano chilies, garlic, pimento stuffed olives, raisins, tomatoes, water

Taken from www.yummly.com/recipe/Picadillo-style-brisket-298401 (may not work)