Moroccan brisket with olives

Yield: 10 servings

Measure Ingredient
6 pounds Brisket of beef Lamb can be substituted
2 cloves Garlic, peeled and halved
¼ cup Olive oil
¼ teaspoon Tumeric OR
Saffron, a few strands
1 teaspoon Ginger, fresh grated
2 larges Spanish onions, diced
4 tablespoons Celery, chopped, with leaves
1 small Carrot, peeled, sliced in paper thin rounds
1 pounds Green olives
2 larges Tomatoes, peeled and diced OR
16 ounces Stewed tomatoes, canned
1 Lemon, for juice

Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside.

In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots.

Saute a bit more. Add tomatoes and mix.

Remove ⅓ of the mixture and placed seared meat on the remainder.

Cover with the rest of the mixture. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hours). Remove, and refrigerate.

In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives).

Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat agains the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for ½ hour, and serve.

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