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May 2019

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Moroccan Brisket with Olives Recipe

Moroccan Brisket with Olives recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Moroccan Brisket with Olives recipe  PDF


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 ts 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 mi . Remove 1/3 of the mi ture and placed seared meat on the remainder. Cover with the rest of the mi ture. 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 mi ture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.

Moroccan Brisket with Olives recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
529 people have voted
Last Reviewed on 2019-05-26



Sunday, May 26 2019 Download & Print Moroccan Brisket with Olives recipe  PDF   Lamb recipes RSS   New

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