Moroccan Brisket With Olives Tomatoes Onions And Preserved Le Recipes

Steps:

• Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef.
• In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.

Steps:

• Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
• In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
• Add the bell peppers; cover and cook 10 minutes.
• TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
• Uncover and mix occ. until sauce reaches the desired thickess.

Steps:

• Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
• Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
• Separate grilled onion slices into rings and scatter over tomatoes.
• In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
• Let cool.
• Stir again and pour over grilled tomatoes and onions.
• Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.

Steps:

• Arrange onion wedges and parsnips in bottom of slow cooker.
• Season beef all over with salt and black pepper.
• In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef.
• Arrange beef over onions and parsnips in slow cooker.
• Arrange apricots around beef.
• In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Serve atop Couscous and garnish with cilantro leaves.

Steps:

• In a medium saucepan, melt the butter over low heat.
• Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.
• Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
• Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
• Discard the milky sediment and oregano sachet.
• Transfer to a hot sterilized glass jar.
• Add the salt and mix until dissolved.
• Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
• Drain any liquid from the jar and refrigerate the butter.
• Use within 6 months.

Steps:

• Preheat the oven to 350 degrees F.
• With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper.
• Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
• Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp.
• Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool.
• Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily.
• Remove, cool and refrigerate, reserving the vegetables.
• You can prepare this a day ahead of time.
• Tomato-Onion Sauce:.
• Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent.
• Then add the remaining diced tomatoes and simmer, covered, for a few minutes.
• Set aside or refrigerate overnight or until ready to serve the meat.
• When ready to serve, remove any fat that accumulated on the brisket as it cooled.
• Cut, against the grain, into slices about 1/4-inch thick.
• Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked.
• Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
• Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.
• Classic Moroccan Method for Preserving Lemons in Salt:.
• 12 to 15 lemons
• 1/2 cup kosher salt
• Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
• Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
• Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.
• Yield: 7 to 10 preserved lemons.