Moroccan Brisket With Olives

Recipe Ingredients

6 lbs	2724g / 96oz	Brisket of beef or lamb
20		Garlic - peeled and halved
1/4 cup	59ml	Olive oil
1/4 teaspoon	1.3ml	Turmeric - or saffron a few strands
1 teaspoon	5ml	Ginger - fresh grated
2 teaspoons	10ml	Spanish onions - diced (large)
4 tablespoons	60ml	Celery - chopped, with leaves
1		Carrot - peeled, sliced in (small)
1 lb	454g / 16oz	Green olives
2 lbs	908g / 32oz	Tomatoes - peeled and diced (large)
16 oz	454g	Stewed tomatoes - canned
1		Lemon - for juice

Recipe Instructions

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 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 (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 350F for 1/2 hour, and serve.

Source:
"Christmas Memories with Recipes" by Beatrice Ojakangas

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