Best Slow Cooker Moroccan Brisket With Red Onions And Apricot Couscous Recipes

Slow Cooker Moroccan Brisket image

Provided by januarybride

Categories Moroccan

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 lbs boneless beef brisket
salt & freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
1 cup whole dried apricot
1 cup dry red wine
1/2 cup reduced-sodium beef broth
2 tablespoons honey
1/4 cup chopped fresh cilantro leaves

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.

Nutrition Facts : Calories 322.6, Fat 8.2, SaturatedFat 2.8, Cholesterol 101.3, Sodium 132.4, Carbohydrate 23.8, Fiber 2.5, Sugar 18.7, Protein 33.8

Slow-Cooker Moroccan Beef Stew with Couscous image

Provided by Food Network Kitchen

Categories main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 11

3 carrots, thinly sliced on an angle
1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 pounds beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus more for serving
Fresh cilantro, for topping

Steps:

Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
About 15 minutes before serving, cook the couscous as the label directs.
Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.