Moroccan Brisket With Olives, Tomatoes, Onions And Preserved Lemons

Directions

1. Preheat oven to 350 degrees. With a knife, pierce the skin of the brisket in 5 places and insert garlic cloves. Sprinkle with salt and pepper. Heat 2 Tbsp. oil in a heavy skillet or possibly roasting pan; add in meat, sear on all sides, and remove.
2. Add in 2 more Tbsp. oil to the same pan and saute/fry 3/4 of the onions (about 6 c.) till they are limp. Add in turmeric, ginger, white pepper, bay leaves, celery, 1/3 of diced tomatoes, and water to pan. Stir-fry 1-2 min; then let cold.
3. Place brisket in baking pan and surround with cooked vegetables. Roast, covered, in the oven for 3 hrs or possibly till a fork goes in and out of the meat easily. Remove, cold, and chill, reserving vegetables. You can prepare this a day ahead of time.
4. The tomato-onion sauce can be done a day in advance as well: Heat remaining Tbsp. of oil in frying pan; add in remaining onions and saute/fry till onions are translucent/soft. Then add in remaining diced tomatoes and simmer, covered, for a few min. Set aside or possibly chill overnight or possibly till ready to serve meat.
5. When ready to serve, remove any fat which accumulated on brisket as it cooled.
6. Cut against the grain, into slices about 1/4 inch thick. Return slices to baking pan, along with reserved vegetables in that meat was cooked.
7. Preheat oven to 350 degrees and reheat brisket, covered, for about 30 min.
8. Add in to the tomato-onion mix, olives, preserved lemons, and 2 Tbsp. each of the parsley and cilantro, and heat in a small saucepan. Remove brisket and some, or possibly all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.