Moroccan brisket with olives

Yield: 10 Servings

Ingredients:

6 lb Brisket of beef -Lamb can be substituted
2 cl Garlic peeled and halved
1/4 c Olive oil
1/4 ts Tumeric -OR Saffron a few strands
1 ts Ginger fresh grated
2 lg Spanish onions diced
4 tb Celery chopped with leaves
1 sm Carrot peeled sliced in -paper thin rounds
1 lb Green olives
2 lg Tomatoes peeled and diced -OR
16 oz Stewed tomatoes canned
1 Lemon

Instructions:

for juice 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. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix. Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover and bake in pr-heated over at 350 degrees F untill 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 agains the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour and serve.