1/3 cup oil-cured olives, pitted and thinly sliced
How to Make It
Preheat oven to 350°.
Make 5 (1/2-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 from pan.
Recoat pan with cooking spray. Add onion to pan; sauté 10 minutes or until tender. Add 1/2 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. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.
Cut brisket diagonally across grain into thin slices. Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons parsley and remaining 2 tablespoons cilantro. Serve with Preserved Lemons and olives.
I have made this a few times, it is the official brisket recipe in our house. I never serve the lemons or olives, and dont think the recipe needs it. I cook it in the crock pot all day rather than in the oven for 3 hours.
This brisket is delicious! The meat was moist and flavorful. I purchased the preserved lemons from a local specialty food market. I will make this recipe again, would serve it to guests, and recommend it overall.
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