Beef |
Moroccan Brisket with Olives |
6 lb Brisket of beef Lamb can be substituted 2 cl Garlic, peeled and halved 1/4 c Olive oil 1/4 ts Turmeric OR 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 OR 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, turmeric (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 pre-heated over at 350° F until meat is tender about 3 hours). Remove any fat that may have collected. Slice the meat against the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350° F for 1/2 hour, and serve. |