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Brisket With Wine And Olives




Source of Recipe


Marla


List of Ingredients




3 pounds brisket of beef

5 cloves garlic -- minced

1 can black olives -- (4 oz.) pitted

1/4 pound carrots -- cut into cubes

2 stalks celery -- sliced

1 green pepper -- sliced

5 large tomatoes -- cut into quarters

4 onions -- sliced

1 cup dry red wine

5 tablespoons olive oil

1 tablespoon parsley -- chopped

1 teaspoon dried dill -- or 2 tsp. fresh dill

Salt and Pepper to taste



Recipe



Heat olive oil in large skillet. Saute onions, carrots, celery, and green

pepper for a few minutes. Do not brown. Add wine, salt, pepper, garlic and

spices. Cook for a few minutes then allow to cool and pour over meat. Cover

tightly and marinate meat in refrigerator overnight, turning two or three

times if possible. Put meat and marinade into a large covered pot, and

simmer for 1 1/2 hours or until almost done. Add tomatoes and olives, then

cook until very tender.