RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Brisket, Moroccan w/Olives - meat
This is certainly different from all of the brisket recipes discussed recently. I came across the recipe in an old column of Zillah Bahar's in the Jewish Bulletin of Northern California. I don't see myself using this recipe but thought others might like it. Ruth MOROCCAN BRISKET WITH OLIVES ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 10 to 12 5-to-6-lb. brisket of beef Salt and freshly ground pepper to taste 2 cloves garlic, peeled and halved 1/4 cup olive oil 1/4 tsp. turmeric or a few strands of saffron 1 tsp. freshly grated ginger 2 large Spanish onions, diced 1/4 cup chopped celery with leaves 1 small carrot, peeled and sliced in paper-thin rounds 2 large fresh tomatoes, peeled and diced, or a 1 lb. can of stewed tomatoes 1 lb. green olives 1/2 cup water, if needed Juice of 1 lemon Sprinkle the brisket with salt and pepper and rub in the garlic. Sear the meat on all sides in a little bit of the olive oil in a heavy roasting pan with a cover. Remove. To the same pan, add the remaining olive oil, turmeric or saffron, and ginger and sauté a few minutes more. Sauté the onions until limp. Then add celery and carrots and sauté a few minutes more. Add the tomatoes and mix. Remove a third of the onion mixture and place the brisket in the onions in the pan. Cover with the remaining onions and bake, covered, in a preheated, 350-degree oven for about 3 hours or until the fork goes in and out easily. Remove and refrigerate. Meanwhile, pit the olives. Put them in a pot, cover with water and boil a minute or two. Drain the olives and cover again with water. Drain again. (This is done to remove some of the saltiness.) Take the brisket out of the refrigerator, remove any fat that has congealed, and slice against the grain. Return to the heavy pan with the reserved onion mixture. Add the olives and sprinkle over the sliced brisket. Add water and lemon. Reheat in a 350-degree oven for half an hour and serve. (From "Jewish Cooking in America.")
