Wednesday, September 8, 2010

Moroccan Beef Brisket in the Crock Pot

I would normally post photos that demonstrate the directions with the recipe but I was so jazzed to make this brisket that I totally forgot the photos. Next time I prepare this Moroccan Beef Brisket in the crock pot, I will take the pics and upload them to this post.

For now, here is the recipe. It is so super easy you really won't need any visuals. It is a set it and forget it recipe that cooks all day, cools, slices and reheats the next day for the meal. If you plan to use this for a dinner make it a day ahead, and reheat it in the sauce before serving.

1 large red onion, sliced into thin wedges
2 parsnips, chopped
4 pound boneless beef brisket flat end cut
freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
3 cloves fresh garlic, crushed
Pinch nutmeg
1 cup whole dried apricots
1 cup dry red wine
1/2 cup broth
2 tablespoons honey

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 to 8 hours or HIGH for 3 to 4 hours. The longer you cook it on low the better.

Then, let the meat cool completely, slice it and take a stick blender to the left over juices and veggies. When the liquid and veggies are blended into a thick sauce, slice brisket and put it back into the crock pot. Reheat on low for an hour or so before serving over noodles, rice or quinoa.

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