moroccan brisket with olives, tomatoes, onions and preserved lemons
Moroccan Brisket with Olives, Tomatoes, Onions and Preserved Lemons 5- to 6-pound beef brisket 5 garlic cloves Salt and freshly ground pepper, to taste 5 tablespoons vegetable oil
Ingredients
- 5to 6-pound beef brisket
- 5garlic cloves
- 5tablespoonvegetable oil
- 4large onions, diced (about 8 cups)
- 1/2teaspoonturmeric
- 1/2teaspoonground ginger
- 1/2teaspoonground white pepper
- 2bay leaves
Directions
- 1
Moroccan Brisket with Olives, Tomatoes, Onions and Preserved Lemons 5- to 6-pound beef brisket 5 garlic cloves Salt and freshly ground peppe
- 2
With a knife, pierce skin of brisket in 5 places and insert the garlic cloves
- 3
Sprinkle with salt and pepper
- 4
Heat 2 tablespoons of oil in a heavy skillet or roasting pan
- 5
add meat, sear on all sides, and remove
- 6
Add 2 more tablespoons of the oil to the same pan and sauté 3/4 of the onions (about 6 cups) until they are limp
- 7
Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes and water to the pan
- 8
Stir-fry a minute or 2 and let cool