Wednesday, April 8, 2009

Brisket with Olives and Preserved Lemons

Look for oil-cured olives in the deli section of a gourmet grocery. With Moroccan Preserved Lemons, they add a pleasant briny, bitter finish to the dish.

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

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 sides. Remove from pan.

4. Recoat pan with cooking spray. Add onion to pan; sauté 10 minutes or until tender. Add 1/2 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.

5. Place brisket in a 13 x 9–inch baking dish coated with cooking spray; top with onion mixture. Cover dish with foil. Bake at 350° for 3 hours or until brisket is very tender. Remove brisket from dish, reserving onion mixture. Discard bay leaves. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.

6. Cut brisket diagonally across grain into thin slices. Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons parsley and remaining 2 tablespoons cilantro. Serve with Preserved Lemons and olives.

Nutritional Information
Calories: 396 (29% from fat)
Fat: 12.9g (sat 4.4g,mono 5.8g,poly 0.7g)
Protein: 48.7g
Carbohydrate: 20.2g
Fiber: 3.4g
Cholesterol: 113mg
Iron: 4.8mg
Sodium: 749mg
Calcium: 88mg
recipes by:Joan Nathan, Cooking Light
Photo: Becky Luigart-Stayner; Styling: Cindy Barr


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