Moroccan-style Brisket

A while back I posted this on my blog. I have since made it several times and it is always a huge hit that I thought it needed to become a permanent resident of the Arnett cooking blog. I promise you your house will smell so divine with this simmering away in the crockpot. Please don't be scared of the recipe it really is so easy and so good!

Moroccan Brisket
recipe: Robin Miller but adapted by Devry

1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 pound boneless beef brisket
Salt and freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
Pinch nutmeg
1 cup whole dried apricots
2/3 cup grape juice
1/3 cup red wine vinegar
1/2 cup reduced-sodium beef broth
2 tablespoons honey
1 cup couscous
1/4 cup chopped fresh cilantro leaves

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 (fat side up) over onions and parsnips in slow cooker. Arrange apricots around beef (I find that adding the apricots in just for the last couple of hours is best, if you put them in right at the beginning then they get too mushy).

In a small bowl, whisk together juice, vinegar, 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.

Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.