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

1. Season brisket with salt and pepper and rub with garlic (you can supplement with garlic powder).
2. In a heavy roasting pan, sear meat on all sides using some of the olive oil. Remove and set aside.
3. Add remaining olive oil, turmeric, ginger, and onions and saute until onions are translucent.
4. Add celery and carrots and continue sauteing.
5. Add tomatoes and mix thoroughly, then set aside 1/3 of the mixture.
6. Return brisket to roasting pan. Place set aside mixture over brisket, cover and bake at 350 degrees (F) 3 hours.
7. While brisket is baking, place olives in pot and add just enough water to cover.
8. Bring to a boil and drain. You may repeat to remove saltiness, if desired.
9. After three hours, let the brisket cool enough to slice (against the grain).
10. Return brisket and mixture to a heavy pot and add olives.
11. Reheat at 350 degrees (F) for 1/2 hour, and serve.

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)

Ducky says...

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May 16, 2016 (report abuse)