MOROCCO/JEWISH ~ Brisket with Olives
JEWISH-MOROCCAN BRISKET WITH OLIVES
10 servings
6 pound Brisket of beef {lamb can be substituted}
2 cloves garlic, peeled and halved
1/4 cup olive oil
1/4 teaspoon tumeric OR saffron, a few strands
1 teaspoon ginger, freshly grated
2 large Spanish onions, diced
4 tablespoon celery, chopped, with leaves
1 small carrot, peeled, sliced in paper thin rounds
1 pounds green olives
2 large tomatoes, peeled and diced OR 16ozs stewed tomatoes, canned
1 lemon, for juice
Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear 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 mix. Cover, and bake slowly in pre-heated over at 350F until 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 {this is done to remove saltiness}. Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat agains the grain and return to a heavy pot with the mixture. Sprinkle olives over the meat. Reheat at 350F for 1/2 hour, and serve fresh.
Source: S's recipe collection