Moroccan Brisket With Olives

Moroccan Brisket With Olives

10 Servings
6 lb brisket of beef
1 lamb can be substituted
2 cl garlic,peeled and halved
1/4 c olive oil
1/4 t tumeric
1 or
1 saffron,a few strands
1 t ginger,fresh grated
2 lg spanish onions,diced
4 T celery,chopped, with
1 leaves
1 sm carrot,peeled, sliced in
1 paper thin rounds
1 lb green olives
2 lg tomatoes,peeled and diced
1 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, tumeric (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 degrees F untill 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
refrigetator. Remove any fat that may have collected. Slice the meat
agains the grain. Return meat to a heavy pot with the mixture.
Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour,
and serve.