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

Brisket with Olives and Preserved Lemons

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.

Cooking Light APRIL 2008

  • 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)

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
  • 1/4 cup finely chopped Preserved Lemons
  • 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.

Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 29%
  • Fat: 12.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 48.7g
  • Carbohydrate: 20.2g
  • Fiber: 3.4g
  • Cholesterol: 113mg
  • Iron: 4.8mg
  • Sodium: 749mg
  • Calcium: 88mg
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Brisket with Olives and Preserved Lemons recipe

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