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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. | 3. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove. | 4. Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. | 5. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool. | 6. Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. | 7. Remove, cool and refrigerate, reserving the vegetables. | 8. You can prepare this a day ahead of time. | 9. Tomato-Onion Sauce:. | 10. Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. | 11. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. | 12. Set aside or refrigerate overnight or until ready to serve the meat. | 13. When ready to serve, remove any fat that accumulated on the brisket as it cooled. | 14. Cut, against the grain, into slices about 1/4-inch thick. | 15. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. | 16. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes. | 17. Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro. | 18. Classic Moroccan Method for Preserving Lemons in Salt:. | 19. 12 to 15 lemons | 20. 1/2 cup kosher salt | 21. Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin. | 22. Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover. | 23. Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening. | 24. Yield: 7 to 10 preserved lemons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	5 -6			0.0	0.0	0.0	0.0
garlic clove	5			-	-	-	-
salt black pepper			ground	-	-	-	-
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
onion	4	cups	diced	256.0	59.776	7.04	0.64
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
bay leaf	2			-	-	-	-
celery	1		diced	16.16	2.9997	0.6969	0.1717
tomato	3		diced	98.28	21.2394	4.8048	1.092
water	1	cup		0.0	0.0	0.0	0.0
green moroccan olive	1 1/2	cups	pitted	-	-	-	-
lemon	2 -3		preserved diced	0.0	0.0	0.0	0.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.