Recipe - Moroccan Brisket With Olives

6 pound Brisket of beef
Lamb can be substituted
2 cl Garlic, peeled and halved
One fourth cup Olive oil
One fourth teaspoon Tumeric
OR
Saffron, a few strands
1 teaspoon Ginger, fresh grated
2 lg Spanish onions, minced
4 tablespoon Celery, chopped, with leaves
1 small Carrot, peeled, cut or sliced up in
paper thin rounds
1 pound Green olives
2 lg Tomatoes, peeled and minced
OR
16 ounce Stewed tomatoes, canned
1 Lemon, for juice

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 prheated 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 One half hour, and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini