Brisket With Olives And Preserved Lemons

• 1 (2 1/2-pound) beef brisket, trimmed
• 5 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 8 cups chopped onion (about 4 large)
• 1/2 cup water
• 1/3 cup diced celery
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon white pepper
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 2 bay leaves
• 1/4 cup coarsely chopped fresh parsley, divided
• 1/4 cup coarsely chopped fresh cilantro, divided
• 1/3 cup oil-cured olives, pitted and thinly sliced

1. Preheat oven to 350u0b0.
2. Make 5 (1/2-inch-deep) slits into brisket; place 1 garlic clove in each slit. Sprinkle brisket evenly with salt and black pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 5 minutes, browning on all sides. Remove from pan.
4. Recoat pan with cooking spray. Add onion to pan; saute 10 minutes or until tender. Add 1/2 cup water and next 6 ingredients (through bay leaves) to pan; cook 2 minutes or until heated through.
5. Place brisket in a 13 x 9-inch baking dish coated with cooking spray; top with onion mixture. Cover dish with foil. Bake at 350u0b0 for 3 hours or until brisket is very tender. Remove brisket from dish, reserving onion mixture. Discard bay leaves. Stir 2 tablespoons parsley and 2 tablespoons cilantro into onion mixture.
6. 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. Serve with Preserved Lemons and olives.

beef brisket, garlic, kosher salt, freshly ground black pepper, cooking spray, onion, water, celery, fresh ginger, ground turmeric, white pepper, tomatoes, bay leaves, fresh parsley, fresh cilantro, oilcured olives

Taken from www.myrecipes.com/recipe/brisket-with-olives-preserved-lemons (may not work)