Moroccan Brisket With Olives Tomatoes Onions And Preserved Le Recipes

SALTED PRESERVED LEMONS

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

MOROCCAN BRISKET WITH OLIVES, TOMATOES, ONIONS, AND PRESERVED LEMONS

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.
• 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.

SLOW COOKER MOROCCAN BRISKET

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.