- 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
- 1/4 cup finely chopped Preserved Lemons
- 1/3 cup oil-cured olives, pitted and thinly sliced
- 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
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.