Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Joan Nathan
Recipe by Cooking Light April 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

396 calories; calories from fat 29%; fat 12.9g; saturated fat 4.4g; mono fat 5.8g; poly fat 0.7g; protein 48.7g; carbohydrates 20.2g; fiber 3.4g; cholesterol 113mg; iron 4.8mg; sodium 749mg; calcium 88mg.
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