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Moroccan Brisket With Olives
Ingredients
- 6 lb Brisket of beef Lamb can be substituted
- 2 cl Garlic, peeled and halved
- 1/4 c. Extra virgin olive oil
- 1/4 tsp Tumeric Or possibly
- Saffron, a few strands
- 1 tsp Ginger, fresh grated
- 2 lrg Spanish onions, diced
- 4 Tbsp. Celery, minced, with leaves
- 1 sm Carrot, peeled, sliced in paper thin rounds
- 1 lb Green olives
- 2 lrg Tomatoes, peeled and diced Or possibly
- 16 ounce Stewed tomatoes, canned
- 1 x Lemon, for juice
Directions
- Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of extra virgin olive oil. Remove and set aside. In same pot, add in remaining extra virgin olive oil, tumeric (or possibly saffron), ginger, and onions. Saute/fry till onions are limp. Add in celery and carrots. Saute/fry a bit more. Add in tomatoes and mix. Remove 1/3 of the mix and placed seared meat on the remainder. Cover with the rest of the mix. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hrs).
- Remove, and chill. 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 which may have collected. Slice the meat agains the grain.
- Return meat to a heavy pot with the mix. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.
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