Try this Moroccan Brisket with Olives recipe, or contribute your own.
Suggest a better descriptionSprinkle 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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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 498 | ||
Calories from Fat: 237 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 168.7mg | 52 % | |
Sodium 710.8mg | 25 % | |
Potassium 997mg | 26 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.8g | ||
Protein 57.2g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 498
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