Moroccan brisket with olives
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Moroccan brisket with olives
  Moroccan    Brisket    Jewish    Beef    Lamb  
Last updated 6/12/2012 12:51:46 AM. Recipe ID 13405. Report a problem with this recipe.
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      Title: Moroccan brisket with olives
 Categories: Jewish, Beef, Lamb
      Yield: 10 Servings
      6 lb Brisket of beef
           -Lamb can be substituted
      2 cl Garlic, peeled and halved
    1/4 c  Olive oil
    1/4 ts Tumeric
           Saffron, a few strands
      1 ts Ginger, fresh grated
      2 lg Spanish onions, diced
      4 tb Celery, chopped, with leaves
      1 sm Carrot, peeled, sliced in
           -paper thin rounds
      1 lb Green olives
      2 lg Tomatoes, peeled and diced
     16 oz 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
  1/3 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 1/2 hour,
  and serve.

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Recipe ID 13405 (Apr 03, 2005)

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