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