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Brisket, Moroccan (M, KLP, TNT)
Source: Joan Nathan
Servings: 8-12

1 brisket, 5-6 lbs.
5 garlic cloves
Salt and black pepper
5 tablespoons vegetable oil
4 large onions, diced (about 8 cups)
1/2 teaspoon EACH: turmeric, ground ginger, and white pepper
2 bay leaves
1 celery stalk, diced
3 large tomatoes, diced
1 cup water
1-1/2 cups green olives, pitted
2 to 3 Preserved Lemons, diced (click there for recipe)
1/4 cup EACH: chopped parsley and cilantro

Pierce the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy pot and sear the meat on all sides and remove.

Add 2 more tablespoons of the oil to the same pan and sauté 3/4 of the onions (about 6 cups) until limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes and water to the pan. Stir-fry a minute or two and let cool.

Make Brisket:
Place the brisket in a baking pan and surround with the cooked vegetables. Roast covered in a preheated 350°F oven for 3 hours until the meat is easily pierced.

Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.

Make Tomato-Onion Sauce:
Heat the remaining tablespoon of oil, add the remaining onions and sauté until translucent. Then add the remaining diced tomatoes and simmer covered for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.

When ready to serve, remove the fat that accumulated on the brisket. Cut against the grain into 1/4" slices. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Reheat in a preheated 350°F oven covered for about 30 minutes.

Add to the tomato-onion mixture the olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in a small saucepan.

Remove the brisket and some or all of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnish with the remaining parsley and cilantro.

Poster's Notes:
Although Joan Nathan doesn't mention it, almost all of my Moroccan Jewish Israeli friends before using Olives, put them in a pot, cover with water, bring to a boil, discard the water and repeat this process three times, to reduce the salt.

Posted by Elena Eder

Nutritional Info Per Serving: N/A