*  Exported from  MasterCook  *
 
                        MOROCCAN BRISKET WITH OLIVES
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Jewish                           Beef
                 Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lb           Brisket of beef
                         -Lamb can be substituted
    2       cl           Garlic, peeled and halved
      1/4   c            Olive oil
      1/4   ts           Tumeric
                         -OR
                         Saffron, a few strands
    1       t            Ginger, fresh grated
    2       lg           Spanish onions, diced
    4       tb           Celery, chopped, with leaves
    1       sm           Carrot, peeled, sliced in
                         -paper thin rounds
    1       lb           Green olives
    2       lg           Tomatoes, peeled and diced
                         -OR
   16       oz           Stewed tomatoes, canned
    1                    Lemon, for juice
 
   Sprinkle meat with salt and pepper;  rub with garlic.
   In a heavy roasting pan, sear meat on all sides in a
   bit of olive oil.  Remove and set aside. In same pot,
   add remaining olive oil, tumeric (or saffron), ginger,
   and onions.  Saute until onions are limp.  Add celery
   and carrots.  Saute a bit more.  Add tomatoes and mix.
   Remove 1/3 of the mixture and placed seared meat on
   the remainder.  Cover with the rest of the mixture.
   Cover, and bake in pr-heated over at 350 degrees F
   untill meat is tender about 3 hours). Remove, and
   refrigerate. In the meantime, pit the olives. Place
   olives in a pot.  Cover with water and bring to a
   boil. Drain, and repeat the process. (to remove
   saltiness of the olives). Remove brisket from
   refrigetator. Remove any fat that may have collected.
   Slice the meat agains the grain. Return meat to a
   heavy pot with the mixture. Sprinkle the olives over
   the meat.  Reheat at 350 deg F for 1/2 hour, and serve.
  
 
 
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