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Jewish Recipes --> Recipes --> Meat --> Beef --> Brisket

Rosh Hashanah Moroccan Brisket
Serves: 10
Recipe Ingredients:
  • 6 lb beef brisket
  • 2 cloves garlic, halved
  • 1/4 cup olive oil
  • 1/4 tsp. turmeric
  • 1 tsp. ginger, grated
  • 2 large Spanish onions, diced
  • 4 tbl. celery, chopped (with leaves)
  • 1 small carrot, sliced very thin
  • 1 lb green olives, pitted
  • 16 oz canned stewed tomatoes
  • 1 lemon, for juice


Wines - It's Not Just For Drinking


Brisket is a common holiday dish -- it is easy to make and serves a large group. This Sephardi version is a variation on the traditional brisket and features green cooked olives -- they add a wonderful flavor and taste quite different when cooked.

Directions
  1. Season brisket with salt and pepper and rub with garlic (you can supplement with garlic powder).
  2. In a heavy roasting pan, sear meat on all sides using some of the olive oil. Remove and set aside.
  3. Add remaining olive oil, turmeric, ginger, and onions and sauté until onions are translucent.
  4. Add celery and carrots and continue sautéing.
  5. Add tomatoes and mix thoroughly, then set aside 1/3 of the mixture.
  6. Return brisket to roasting pan. Pour set aside mixture over brisket, cover and bake at 350 degrees (F) 3 hours.
  7. While brisket is baking, place olives in pot and add just enough water to cover.
  8. Bring to a boil and drain. You may repeat to remove saltiness, if desired.
  9. After three hours, let the brisket cool enough to slice (against the grain).
  10. Return brisket and mixture to a heavy pot and add olives.
  11. Reheat at 350 degrees (F) for 1/2 hour, and serve.

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