Brisket with Olives and Preserved Lemons

Method:

1. 1

   Preheat oven to 35

2. 2

   Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit.

3. 3

   Sprinkle brisket evenly with salt and black pepper.

4. 4

   Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

5. 5

   Add brisket to pan; cook 5 minutes, browning on all sides.

6. 6

   Remove from pan.

7. 7

   Recoat pan with cooking spray.

8. 8

   Add onion to pan; saut 10 minutes or until tender.

9. 9

   Add 1/2 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.

10. 10

    Place brisket in a 13 x 9inch baking dish coated with cooking spray; top with onion mixture. Cover dish with foil.

11. 11

    Bake at 350 for 3 hours or until brisket is very tender.

12. 12

    Remove brisket from dish, reserving onion mixture. Discard bay leaves. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.

13. 13

    Cut brisket diagonally across grain into thin slices. Arrange brisket and onion mixture on a serving platter; sprinkle with remaining 2 tablespoons parsley and remaining 2 tablespoons cilantro.

14. 14

    Serve with Preserved Lemons and olives.

Adapted from My Recipes