Brisket With Olives And Preserved Lemons Recipe
Ingredients
| Beef brisket | 1 , trimmed | |
| Garlic | 5 Clove (5gm) | |
| Kosher salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Cooking spray | ||
| Onion | 8 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Grated ginger | 2 Teaspoon, peeled | |
| Turmeric | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Bay leaves | 2 | |
| 1/2 cup coarsely chopped fresh parsley, divided | ||
| Cilantro | 1/2 Cup (16 tbs), coarsely chopped | |
| 1/2 cup finely chopped Preserved Lemons | ||
| 1/2 cup oil-cured olives, pitted and thinly sliced | ||
Directions
1.
Preheat oven to 350°.
2.
Make s (1/4-inch-deep) slits into brisket; place 1 garlic clove in each slit.
Sprinkle brisket evenly with salt and black pepper.
3.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add brisket to pan; cook 5 minutes, browning on all sides.
Remove brisket from the pan.
4.
Recoat pan with cooking spray.
Add onion to pan; saute 10 minutes or until tender.
Add 1/4 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.
5.
Place brisket in a 13 x 9-inch baking dish coated with cooking spray; top with onion mixture.
Cover dish with foil.
Bake at 350° for 3 hours or until brisket is very tender.
Remove brisket from dish, reserving onion mixture.
Discard bay leaves.
Add 2 tablespoons parsley and 2 tablespoons cilantro to onion mixture.
6.
Cut brisket diagonally across grain into thin slices.
Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons chopped parsley and remaining 2 tablespoons chopped cilantro.
Serve brisket with Preserved Lemons and olives.
Preheat oven to 350°.
2.
Make s (1/4-inch-deep) slits into brisket; place 1 garlic clove in each slit.
Sprinkle brisket evenly with salt and black pepper.
3.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add brisket to pan; cook 5 minutes, browning on all sides.
Remove brisket from the pan.
4.
Recoat pan with cooking spray.
Add onion to pan; saute 10 minutes or until tender.
Add 1/4 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.
5.
Place brisket in a 13 x 9-inch baking dish coated with cooking spray; top with onion mixture.
Cover dish with foil.
Bake at 350° for 3 hours or until brisket is very tender.
Remove brisket from dish, reserving onion mixture.
Discard bay leaves.
Add 2 tablespoons parsley and 2 tablespoons cilantro to onion mixture.
6.
Cut brisket diagonally across grain into thin slices.
Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons chopped parsley and remaining 2 tablespoons chopped cilantro.
Serve brisket with Preserved Lemons and olives.
Chef
