Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: about 3 ounces brisket, 1/2 cup onion mixture, 1 1/2 teaspoons preserved lemons, and about 2 1/2 teaspoons olives)

Look for oil-cured olives in the deli section of a gourmet grocery. With Moroccan Preserved Lemons, they add a pleasant briny, bitter finish to the dish.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit. Sprinkle brisket evenly with salt and black pepper.

Step 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 from pan.

Step 4

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.

Step 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. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.

Step 6

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.

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