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Moroccan Brisket With Olives

Moroccan Brisket With Olives recipe image
This Moroccan Brisket with Olives is a rich, aromatic main dish that embodies the warmth of North African cooking. The beef brisket is slow-braised until fork-tender in a fragrant sauce of turmeric, fresh ginger, garlic, and tomatoes. Green olives add a necessary briny contrast to the savory meat, while celery and carrots provide subtle sweetness and texture. This hearty meal is perfect for weekend gatherings, holiday dinners, or any occasion where you want to impress with a dish that tastes even better the next day. The flavors meld beautifully during the long cook time, resulting in a melt-in-your-mouth experience that pairs wonderfully with couscous or crusty bread to soak up the juices.
Cooking Method: , ,
Cuisine: , ,
Courses:
Difficulty: Beginner
Servings: 10
Calories: 1702.5
Description
This Moroccan Brisket with Olives is a rich, aromatic main dish that embodies the warmth of North African cooking. The beef brisket is slow-braised until fork-tender in a fragrant sauce of turmeric, fresh ginger, garlic, and tomatoes. Green olives add a necessary briny contrast to the savory meat, while celery and carrots provide subtle sweetness and texture. This hearty meal is perfect for weekend gatherings, holiday dinners, or any occasion where you want to impress with a dish that tastes even better the next day.
Ingredients
  • 6 pound Brisket of beef
  • 2 cloves Garlic, peeled and halved
  • 1/4 cup Olive oil
  • 1/4 teaspoon Turmeric OR Saffron, a few strands
  • 1 teaspoon Ginger, fresh grated
  • 2 large Spanish onions, diced
  • 4 tablespoons Celery, chopped, with Leaves
  • 1 small Carrot, peeled, sliced in Paper thin rounds
  • 1 pound Green olives
  • 2 large Tomatoes, peeled and diced OR 16 oz Stewed tomatoes, canned
  • 1 whole Lemon, for juice
  • to taste Salt and Pepper
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Sprinkle the brisket generously with salt and pepper on all sides.
  3. 3
    Rub the halved garlic cloves all over the meat.
  4. 4
    Heat a small amount of olive oil in a heavy roasting pan over medium-high heat.
  5. 5
    Sear the brisket on all sides until browned, about 3-4 minutes per side.
  6. 6
    Remove the brisket from the pan and set aside on a plate.
  7. 7
    In the same roasting pan, add the remaining olive oil.
  8. 8
    Add the turmeric (or saffron), grated ginger, and diced onions.
  9. 9
    Sauté the onions until they are soft and translucent, about 5 minutes.
  10. 10
    Add the chopped celery and sliced carrots to the pan.
  11. 11
    Sauté for another 2-3 minutes until the vegetables begin to soften.
  12. 12
    Stir in the diced tomatoes (or canned stewed tomatoes) and mix well.
  13. 13
    Remove about one-third of the vegetable mixture from the pan and set aside.
  14. 14
    Place the seared brisket on top of the remaining vegetable mixture in the roasting pan.
  15. 15
    Cover the brisket with the reserved vegetable mixture.
  16. 16
    Cover the roasting pan tightly with a lid or heavy-duty aluminum foil.
  17. 17
    Bake in the preheated oven for about 3 hours, or until the meat is very tender.
  18. 18
    Remove the pan from the oven and let it cool slightly.
  19. 19
    Refrigerate the brisket and sauce overnight to allow flavors to meld and fat to congeal.
  20. 20
    While the brisket cools, pit the green olives if they have pits.
  21. 21
    Place the olives in a pot and cover with water.
  22. 22
    Bring to a boil, then drain. Repeat this process once more to reduce saltiness.
  23. 23
    Remove the brisket from the refrigerator.
  24. 24
    Skim off the solidified layer of fat from the top of the sauce.
  25. 25
    Slice the brisket against the grain into serving portions.
  26. 26
    Return the sliced meat to the heavy pot with the sauce.
  27. 27
    Sprinkle the prepared olives over the meat.
  28. 28
    Reheat in the oven at 350°F (177°C) for about 30 minutes until warmed through.
  29. 29
    Squeeze fresh lemon juice over the dish just before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1702.5kcal
% Daily Value *
Total Fat 102.1g158%
Saturated Fat 40.9g205%
Cholesterol 531.2mg178%
Sodium 490.3mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 177.1g355%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions: Lamb can be substituted for beef brisket for a different flavor profile. If using lamb, adjust cooking time slightly as it may cook faster.

Olive Preparation: Boiling the olives twice helps remove excess salt, which is important since the dish is already seasoned with salt and soy-based flavors from the meat. If using pitted olives, you can skip the pitting step.

Storage: This dish improves significantly when made a day ahead. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the oven.

Spices: Saffron provides a more luxurious aroma and golden color compared to turmeric. If using saffron, crush the strands lightly before adding.

Serving Suggestions: Serve with couscous, fluffy rice, or crusty bread to absorb the delicious sauce. A simple side salad with lemon dressing complements the rich flavors well.

Keywords: moroccan, brisket, beef, olives, slow-cooked, braised, turmeric, ginger, garlic, tomatoes, african, middle-eastern, main-course, dinner, comfort-food, spiced, herbs, onions, carrots, celery
Read it online: https://www.chefs-mate.com/recipe/moroccan-brisket-with-olives-2/