Combine smoked spanish paprika, thyme, rosemary, fennel seeds, peppercorns, garlic, brown sugar nd 2 tbsp olive oil. Rub all over brisket and let sit for 30 minutes. Season brisket with salt.
Preheat oven to 450 F. Heat remaining 2 tbsp oil in a large roasting pan and add brisket. Place in oven uncovered, for 15 minutes or until beginning to brown. Reduce heat to 325 F. Cover tightly with a lid and foil and bake for 2 hours. Remove cover and add stock and tomatoes, and cook covered 1 more hour.
Add carrots and onions, pushing them down into liquid, and cook, covered, another hour or until brisket is fork tender and vegetables are soft. Remove from heat and let cool.
Remove fat from gravy and slice brisket in thin slices. Return to pan to reheat at 350 F for 30 minutes when needed.
Originally Submitted
2/29/2012
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