Brisket with Olives and Preserved Lemons

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

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)

Recipe from

Nutritional Information

Calories 396
Caloriesfromfat 29 %
Fat 12.9 g
Satfat 4.4 g
Monofat 5.8 g
Polyfat 0.7 g
Protein 48.7 g
Carbohydrate 20.2 g
Fiber 3.4 g
Cholesterol 113 mg
Iron 4.8 mg
Sodium 749 mg
Calcium 88 mg

Ingredients

1 (2 1/2-pound) beef brisket, trimmed
5 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
8 cups chopped onion (about 4 large)
1/2 cup water
1/3 cup diced celery
2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
1/8 teaspoon white pepper
1 (14.5-ounce) can stewed tomatoes, undrained
2 bay leaves
1/4 cup coarsely chopped fresh parsley, divided
1/4 cup coarsely chopped fresh cilantro, divided
1/3 cup oil-cured olives, pitted and thinly sliced

Preparation

1. Preheat oven to 350°.

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.

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.

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.

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.

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.

Note:

Joan Nathan,

April 2008