INGREDIENTS
6 lb Brisket of beef
2 cl Garlic, peeled and halved
1/4 ts Tumeric
Saffron, a few strands
1 Lemon, for juice
1/4 c olive oil
1 lb Green olives
2 lg Spanish onions, diced
16 oz Stewed tomatoes, canned
1 ts Ginger, fresh grated
1 sm Carrot, peeled, sliced in
4 tb Celery, chopped, with leaves
2 lg Tomatoes, peeled and diced
10
Servings
INSTRUCTIONS
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 against 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.
|