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Brisket With Olives And Preserved Lemons Recipe
|Beef brisket||2 1⁄2 Pound, trimmed|
|Garlic||5 Clove (25 gm)|
|Kosher salt||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Onion||8 Cup (128 tbs), chopped|
|Water||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), diced|
|Grated ginger||2 Teaspoon, peeled|
|White pepper||1⁄2 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Chopped parsley||1⁄2 Cup (8 tbs), divided|
|Cilantro||1⁄2 Cup (8 tbs), coarsely chopped|
|Preserved lemons||1⁄2 Cup (8 tbs), chopped|
|Oil cured olives||1⁄2 Cup (8 tbs), thinly sliced|
Calories 485 Calories from Fat 279
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 96.4 mg
Sodium 813.1 mg33.9%
Total Carbohydrates 22 g7.5%
Dietary Fiber 3.8 g15.3%
Sugars 8.8 g
Protein 29 g57.6%
Vitamin A 8% Vitamin C 33.8%
Calcium 11.8% Iron 22.3%
*Based on a 2000 Calorie diet
Preheat oven to 350°.
Make s (1/4-inch-deep) slits into brisket; place 1 garlic clove in each slit.
Sprinkle brisket evenly with salt and black pepper.
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.
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.
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.
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.