Moroccan Brisket
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Posted by:eliec
Brisket is a common holiday dish -- it is easy to make and serves a large group. This Sephardi version is a wonderful variation on the traditional brisket typically made by families in the US. My father, from Morocco, taught me to appreciate cooked olives -- they add a wonderful flavor and taste quite different when cooked.
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Ingredients
6 lb Brisket of beef
2 cloves garlic, halved
1/4 cup olive oil
1/4 tsp. turmeric
1 tsp. ginger, grated
2 large Spanish onions, diced
4 tbl. celery, chopped (with leaves)
1 small carrot, sliced very thin
1 lb green olives, pitted
16 oz stewed tomatoes, canned
1 lemon, for juice
Directions
- Season brisket with salt and pepper and rub with garlic (you can supplement with garlic powder).
- In a heavy roasting pan, sear meat on all sides using some of the olive oil. Remove and set aside.
- Add remaining olive oil, turmeric, ginger, and onions and saute until onions are translucent.
- Add celery and carrots and continue sauteing.
- Add tomatoes and mix thoroughly, then set aside 1/3 of the mixture.
- Return brisket to roasting pan. Place set aside mixture over brisket, cover and bake at 350 degrees (F) 3 hours.
- While brisket is baking, place olives in pot and add just enough water to cover.
- Bring to a boil and drain. You may repeat to remove saltiness, if desired.
- After three hours, let the brisket cool enough to slice (against the grain).
- Return brisket and mixture to a heavy pot and add olives.
- Reheat at 350 degrees (F) for 1/2 hour, and serve.
Reader Comments
anonymous says...
Good flavor. We used "Hollywood cut" brisket, which is less expensive than a regular brisket. Just remember to cut out the strip of fat when slicing it!
Sep 15, 2008 (report abuse)
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May 16, 2016 (report abuse)