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
Saffron, a few strands
1 ts Ginger, fresh grated
2 lg Spanish onions, diced
4 tb Celery, chopped, with
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, 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 refrigerator.

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.

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