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Moroccan Brisket with Olives















Trans-fat Free, Good source of fiber, Low Carb


6 pounds beef brisket
or lamb
2 cloves garlic
peeled, halved
¼ cup olive oil
¼ teaspoon turmeric
or saffron, few strands
1 teaspoon ginger
fresh grated
2 large spanish onions
4 tablespoons celery
with leaves, chopped
1 small carrots
peeled, sliced in paper thin rounds
1 pound green olives
2 large tomatoes
peeled, diced or 16 ounces canned, stewed tomatoes
1 each lemon
juice of


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.

Sauté until onions are limp. Add celery and carrots.

Sauté a bit more.

Add tomatoes and mix.

Remove ⅓ of the mixture and placed seared meat on the remainder.

Cover with the rest of the mixture.

Cover, and bake in pre-heated over at 350℉ (180℃) F until 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 against the grain.

Return meat to a heavy pot with the mixture.

Sprinkle the olives over the meat.

Reheat at 350℉ (180℃) F for ½ hour, and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 109771% of calories from fat
 % Daily Value *
Total Fat 87g 133%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 251mg 84%
Sodium 908mg 38%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 136g
Vitamin A 27% Vitamin C 18%
Calcium 7% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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