Slow Cooker Moroccan Brisket With Red Onions And Apricot Couscous Recipes

SLOW COOKER MOROCCAN BRISKET

Steps:

• Arrange onion wedges and parsnips in bottom of slow cooker.
• Season beef all over with salt and black pepper.
• In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef.
• Arrange beef over onions and parsnips in slow cooker.
• Arrange apricots around beef.
• In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Serve atop Couscous and garnish with cilantro leaves.

APRICOT BRISKET

Steps:

• In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
• Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
• Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
• Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.