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1
Preheat the oven to 350 degrees F.
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2
With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves.
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3
Sprinkle with salt and pepper.
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4
Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
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5
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.
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6
Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan.
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7
Stir-fry a minute or 2 and let cool.
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8
Place the brisket in a baking pan and surround with the cooked vegetables.
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9
Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily.
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10
Remove, cool and refrigerate, reserving the vegetables.
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11
You can prepare this a day ahead of time.
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12
Tomato-Onion Sauce:.
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13
Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent.
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14
Then add the remaining diced tomatoes and simmer, covered, for a few minutes.
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15
Set aside or refrigerate overnight or until ready to serve the meat.
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16
When ready to serve, remove any fat that accumulated on the brisket as it cooled.
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17
Cut, against the grain, into slices about 1/4-inch thick.
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18
Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked.
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19
Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
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20
Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan.
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21
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.
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22
Classic Moroccan Method for Preserving Lemons in Salt:.
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23
12 to 15 lemons
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24
1/2 cup kosher salt
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25
Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end.
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26
You can also slice them thin.
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27
Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar.
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28
Squeeze the juice of at least 4 lemons into the jar.
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29
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.
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30
Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
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31
Close the jar and leave out on the counter for at least 3 weeks before using.
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32
When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes.
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33
Refrigerate after opening.
