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Cut the sweet potato (potato) and onion into large pieces. There rough cut Chile.

In a small bowl, maximum grind the Bay leaf.

Pour olive oil. Add the smoked paprika. Salt-pepper. Allow to infuse for 5 minutes. 1\5 of the marinade leaving in the vegetables.

While infused marinade slightly abused our bacon. Cut the skin to the fat, not deeper into small squares. On the photo a little bent ribs, to make it clearer. In the process this will allow the fat to vytaplivaete and the piece is not deformed in the cooking process.

Our marinade RUB ribs thoroughly, that he was in every cut.

In a small baking pan with high edges put our vegetables, pour the left marinade and mix well. For vegetables put the breast skin side UP. Put in oven heated to 200 degrees Celsius for 45 minutes. Sorry, was in a hurry, so forgot to photograph this step : (

After the specified time get our already delicious-smelling bacon.

Take out carefully the meat from the pan and pour in the vegetables, the Passat (paste\juice), vinegar, water and stir. A little salt. As for water, I had 2\3 of the glass. It all depends on the density of the prevailing pattern\pasta\juice. Ideally, You need to ensure that the meat is half, not more, immersed in a tomato base. Put meat on top, again skin side up. And now in the oven, preheated to 170 DEGREES Celsius, put our piggy for 90 minutes.

20 minutes before readiness put on the skin rosemary. This will give a nice flavor to the meat.

Get our brisket, let it "rest" for 3 minutes. This is to ensure that the meat remains dry. A side dish to our meat can be any of: mashed potatoes, rice, buckwheat. We decided that we will have enough salad. As for the tomato-based, then it is ideal as a sauce, especially if You have a side dish for rice! Just imagine: soft, juicy brisket with rice, tomato sauce with a slight hint of smoked meat and all the juices from our delicious pigs! Mmm.. by the Way the vegetables from the sauce is also delicious! True :)