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.
Classic Moroccan Method for Preserving Lemons in Salt:.
12 to 15 lemons
1/2 cup kosher salt
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.
Yield: 7 to 10 preserved lemons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3949.22 Kcal (16535 kJ)
Calories from fat	1411.14 Kcal
		% Daily Value*
Total Fat	156.79g	241%
Cholesterol	1479.11mg	493%
Sodium	2540.46mg	106%
Potassium	846.58mg	18%
Total Carbs	80.16g	27%
Sugars	27.85g	111%
Dietary Fiber	18.03g	72%
Protein	544.02g	1088%
Vitamin C	74.7mg	125%
Iron	4.4mg	25%
Calcium	42.9mg	4%

Amount Per 100 g
Calories	1042.18 Kcal (4363 kJ)
Calories from fat	372.39 Kcal
		% Daily Value*
Total Fat	41.38g	241%
Cholesterol	390.33mg	493%
Sodium	670.42mg	106%
Potassium	223.41mg	18%
Total Carbs	21.15g	27%
Sugars	7.35g	111%
Dietary Fiber	4.76g	72%
Protein	143.56g	1088%
Vitamin C	19.7mg	125%
Iron	1.2mg	25%
Calcium	11.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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