Brisket With Olives And Preserved Lemons

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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

1/4 cup finely chopped Preserved Lemons

1/3 cup oil-cured olives, pitted and thinly sliced

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