MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Brisket w/Olives
Categories: Beef, Herbs, Vegetables, Citrus
Yield: 10 Servings

6 lb Brisket of beef; lamb can
- be substituted if you like
2 cl Garlic; peeled, halved
1/4 c Olive oil
1/4 ts Tumeric
+=OR=+
Saffron; a few strands
1 ts Ginger; fresh grated
2 lg Spanish onions; diced
4 tb Celery; chopped, w/leaves
1 sm Carrot; peeled, sliced in
- paper thin rounds
1 lb Green olives
2 lg Tomatoes; peeled, diced
+=OR=+
16 oz Can stewed tomatoes
1 Lemon; juice only

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 pan, and bake in pre-heated over at 350ºF/175ºC
until 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 against the grain. Return meat to a
heavy pot with the mixture. Sprinkle the olives over
the meat.

Reheat at 350ºF/175ºC for 1/2 hour, and serve.

From: http://www.recipesource.com

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