Lunch: Brisket with Olives and Preserved Lemons

Look for oil-cured olives in the deli section of a gourmet grocery. With Moroccan Preserved Lemons, they add a pleasant briny, bitter finish to the dish.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Brisket with Olives and Preserved Lemons

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 beef brisket
5 clove garlic
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
Cooking spray
8 c. chopped onion
1/2 c. water
1/3 c. diced celery
2 tsp. grated peeled fresh ginger
1/2 tsp. ground tumeric
.13 tsp. white pepper
1 can stewed tomatoes
2 bay leaves
1/4 c. coarsely chopped fresh parseley
1/4 c. coarsely chopped fresh cilantro
1/4 c. finely chopped preserved lemons
1/3 c. oil-cured olives

Instructions

Preheat oven to 350 degrees F. Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit. Sprinkle brisket evenly with salt and black pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 5 minutes, browning on all sides. Remove from pan.
Recoat pan with cooking spray. Add onion to pan; sauté 10 minutes or until tender. Add 1/2 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.
Place brisket in a 13- by 9 –inch baking dish coated with cooking spray; top with onion mixture. Cover dish with foil. Bake at 350 degrees F for 3 hours or until brisket is very tender. Remove brisket from dish, reserving onion mixture. Discard bay leaves. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.
Cut brisket diagonally across grain into thin slices. Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons parsley and remaining 2 tablespoons cilantro. Serve with Preserved Lemons and olives.

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