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How To make Moroccan Brisket with Olives
6 lb Brisket of beef
-Lamb can be substituted 2 cl Garlic, peeled and halved
1/4 c Olive oil
1/4 ts Tumeric
-OR Saffron, a few strands 1 ts Ginger, fresh grated
2 lg Spanish onions, diced
4 tb Celery, chopped, with leaves
1 sm Carrot, peeled, sliced in
-paper thin rounds 1 lb Green olives
2 lg Tomatoes, peeled and diced
-OR 16 oz 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 pr-heated 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 1/2 hour, and serve.
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Mediterranean Style Beef Stew Recipe
Hi everyone! In this video, I'm going to show you how to make an easy and the most delicious slow-cooked Mediterranean style beef stew with meltingly tender beef cubes, fresh vegetables and herbs.
BEEF STEW INGREDIENTS:
1.1lbs/500gr - Beef chuck (cut into cubes)
1 onion (roughly chopped)
2 garlic cloves (roughly chopped)
10.5oz/300gr - canned chopped tomatoes
3 cups - beef stock
2 medium carrots (sliced into half moons)
2 bell peppers (roughly chopped)
1/2 bunch parsley (roughly chopped)
1/2 cup olives (pitted)
2 tbsp olive oil
salt and pepper to taste
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Moroccan Brisket, Mejadra, and Shirazi Salad Recipe
Moroccan Inspired Dinner Menu
Full Recipe @ FitBodiesByKate.com
BRISKET
3-5lb Brisket
2 teaspoons paprika
1½ teaspoon ground cumin
1¼ teaspoon ground ginger
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon ground allspice
1 teaspoon sumac
Shallots
1. Set the oven at 325 degrees. Sprinkle the brisket on both sides with salt. Set aside
1 tablespoon of the spice mix, and rub the remaining mixture over the brisket on both sides.
2. Sear both sides of brisket on stovetop, 5-7 mins each side.
3. Place Brisket in over and cook 3-5 hours.
4. Remove from over and rest 10 mins.
5. Cut at a diagonal and serve.
MEJADRA
Green Lentils
Basmati Rice
White Onion
Bone Broth
Coriander
Cumin Seeds
Tumeric
All Spice
Cinnamon
1. Boil green lentils, strain and set aside.
2. Cook chopped white onions in oil until crispy and browned. Set aside.
3. Toast coriander and cumin seeds 2-3 mins.
4. Add basmati rice and water/bone broth.
5. Season with tumeric, all spice, cinnamon, salt and pepper.
6. Bring to a boil, cover and simmer 15 mins.
7. Remove from heat, cover with towel, steam additional 15 mins.
8. Add crispy onions and serve.
SHIRAZI SALAD
English Cucumber
Tomato
Red Onion
Mint
Olive Oil
Lemon Juice
Parsley
1. Finely dice or chop the vegetables and add to a large mixing bowl.
2. In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
3. Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.
Braised Brisket With Horseradish Gremolata | Melissa Clark Recipes | The New York Times
Melissa Clark braises brisket and pairs it with a bright horseradish gremolata.
Produced by: Meghan Gourley
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Moroccan Brisket in the oven.....Cooking with Mimi and You
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