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Title: Moroccan Brisket with Olives
Yield:10 servings
Category:Jewish, Beef, Lamb, Moroccan
Rating:
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6 lb Brisket of beef 4 tb Celery, chopped, with leaves
-Lamb can be substituted 1 sm Carrot, peeled, sliced in
2 cl Garlic, peeled and halved -paper thin rounds
1/4 c Olive oil 1 lb Green olives
1/4 ts Tumeric 2 lg Tomatoes, peeled and diced
-OR -OR
Saffron, a few strands 16 oz Stewed tomatoes, canned
1 ts Ginger, fresh grated 1 Lemon, for juice
2 lg Spanish onions, diced

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 pr-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.

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