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Ингредиенты
- 6 lb Brisket of beef Lamb can be substituted
- 2 cl Garlic, peeled and halved
- 1/4 c. Extra virgin olive oil
- 1/4 tsp Tumeric Or possibly
- Â Â Saffron, a few strands
- 1 tsp Ginger, fresh grated
- 2 lrg Spanish onions, diced
- 4 Tbsp. Celery, minced, with leaves
- 1 sm Carrot, peeled, sliced in paper thin rounds
- 1 lb Green olives
- 2 lrg Tomatoes, peeled and diced Or possibly
- 16 ounce Stewed tomatoes, canned
- 1 x Lemon, for juice
Инструкции
- Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of extra virgin olive oil. Remove and set aside. In same pot, add in remaining extra virgin olive oil, tumeric (or possibly saffron), ginger, and onions. Saute/fry till onions are limp. Add in celery and carrots. Saute/fry a bit more. Add in tomatoes and mix. Remove 1/3 of the mix and placed seared meat on the remainder. Cover with the rest of the mix. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hrs).
- Remove, and chill. 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 which may have collected. Slice the meat agains the grain.
- Return meat to a heavy pot with the mix. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 10 servings | |
| Calories 146 | |
| Calories from Fat 112 | 77% |
| Total Fat 12.56g | 16% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 814mg | 34% |
| Potassium 261mg | 7% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.2g | 3% |
| Protein 1.6g | 3% |
