Ingredients
- 2 spanish onions
- 2 tomatoes
- 1 lemon
- 2,700 gr brisket of beef
- 475 gr stewed tomatoes
- 260 gr green olives
- 60 ml olive oil
- 26 gr celery
- 5 gr ginger
- 1 gr tumeric
- 1 slice carrot
- some garlic
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 one third of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pr-heated over at 180ÂșC 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 half hour, and serve.