Brisket with Olives and Preserved Lemons

Brisket with Olives and Preserved Lemons
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup coarsely chopped fresh parsley, divided
  • Cooking spray
  • 2 bay leaves
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 (2 1/2-pound) beef brisket, trimmed
  • + 10 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 8 cups chopped onion (about 4 large)
    • ½ teaspoon ground turmeric
    • ¼ cup finely chopped Preserved Lemons
    • ¼ cup coarsely chopped fresh cilantro, divided
    • 1/3 cup diced celery
    • 1/3 cup oil-cured olives, pitted and thinly sliced
    • 1/8 teaspoon white pepper
    • 5 garlic cloves
    • 2 teaspoons grated peeled fresh ginger

1. Preheat oven to 350°. 2. Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit. Sprinkle brisket evenly with salt and black pepper. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 5 minutes, browning on all si...

View full recipe at My Recipes

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