Slow cooker Moroccan brisket with red onions and apricot couscous

Slow cooker Moroccan brisket with red onions and apricot couscous

  • Preparation Time20 mins
  • Cooking Time180 mins
  • Serves4
  • DifficultyEasy
1 large red onion, sliced into thin wedges
2 parsnips, chopped
1kg boneless beef brisket
Salt and freshly ground black pepper
2 tsps ground coriander
2 tsps ground cumin
1/2 tsp ground cinnamon
1/2 tsp garlic powder
Pinch nutmeg
1 cup whole dried apricots
240ml dry red wine
120ml reduced-sodium beef stock
2 tbsps honey
1 cup couscous
1/4 cup chopped fresh coriander leaves
1) Arrange the onion wedges and parsnips in the bottom of a slow cooker. Season the beef all over with the salt and black pepper.

2) In a small bowl, combine the coriander, cumin, cinnamon, garlic powder and nutmeg. Rub the spice mixture all over the beef. Arrange the beef over the onions and parsnips in the slow cooker. Arrange the apricots around the beef.

3) In a small bowl, whisk together the wine, stock and honey. Pour this mixture over the beef and vegetables. Cover and cook on low for 6-8 hours or high for 3-4 hours.

4) Cook the couscous according to the package directions.

Serve the beef, vegetables and apricots over the couscous. Pour over some extra sauce from the slow cooker and top with coriander.

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