<http://schema.org/recipeInstructions>
" Heat oven to 300 degrees F. Mix paprika, salt, and pepper; rub mixture all over brisket. Heat oil in a large, deep skillet over high heat until it ripples. Add brisket and sear all sides until well browned, 8 minutes. Remove meat to a plate. Add onions, carrots, celery, and garlic to skillet. Reduce heat to medium; saut\u00E9e 5 minutes. Add wine and boil for 3 minutes on high heat. Stir in tomatoes and stock; boil 5 more minutes. Pour into a 16- by 12-inch roasting pan; add rosemary. Place brisket on top of vegetables and cover pan tightly with 18-inch-wide heavy-duty foil. Braise in oven for 3 1/2 hours or until meat is fork-tender. Remove meat to a cutting board; cover with foil to rest. Strain pan juices and vegetables into a saucepan, pressing down on vegetables. Discard vegetables. Skim excess fat and bring juices to a boil. Boil until reduced to 2 cups, about 8 minutes. Slice brisket across the grain and serve with gravy. Wrap leftovers and refrigerate for weeknight meals."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a31496/braised-brisket-red-wine-rosemary-recipe-rbk0311/>