| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef, Jewish, Lamb |
10 |
Servings |
INGREDIENTS
| 6 |
lb |
Brisket of beef |
|
|
Lamb can be substituted |
| 2 |
|
Garlic, peeled and halved |
| 1/4 |
c |
Olive oil |
| 1/4 |
t |
Tumeric |
|
|
OR |
|
|
Saffron, a few strands |
| 1 |
t |
Ginger, fresh grated |
| 2 |
|
Spanish onions, diced |
| 4 |
T |
Celery, chopped with leaves |
| 1 |
|
Carrot, peeled sliced in |
|
|
paper thin rounds |
| 1 |
lb |
Green olives |
| 2 |
|
Tomatoes, peeled and diced |
| 16 |
oz |
Stewed tomatoes, canned |
| 1 |
|
Lemon, for juice |
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 agains 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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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