| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 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
- 1 cup dry red wine
- 1/2 cup reduced-sodium beef broth
- 2 tablespoons honey
- 1 cup couscous
- 1/4 cup chopped fresh cilantro leaves
Instructions
- 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.
- Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1031 |
| Total Fat | 52 g |
| Saturated Fat | 21 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 31 g |
| Protein | 49 g |
| Cholesterol | 213 mg |
| Sodium | 1188 mg |
Reviews
I found this one in my files and was so glad I made it again. Absolutely delicious. The brisket was 3.25 lbs so I cooked in for an extra hour. The meat was flavourful and tender. The spice level was mild, which I found pleasant. I think you can kick the spices up or down a level depending on who is eating it. I think this was good enough to make for guests and with as easy as it is, that is a bonus!
I cooked it for 8 hours. I’d baste the meat every 2 hours next time. Tasty for sure.
This dish was FANTASTIC! We aren’t fans of parsnips, so we substituted a butternut squash in its place. I also substituted quinoa for the couscous. I didn’t have fresh cilantro but wanted something green, so I added some frozen peas at the last minute to the quinoa. This was an amazing one pot dish & perfect new dish for a cold fall night!
I am eating this right now and it is delicious! It was very easy to make, although in the future I will be looking out for sales on brisket. I put the cilantro right into the couscous after it cooked and I put a dollop of sour cream on top for some extra flavor. This will become a regular favorite!
I loved this recipe! Made it last night exactly as the recipe called for and it turned out delicious.
This is a definite winner! The flavor was great, but next time I make it I will add more spices. The apricots and honey just slightly overpowered the delicious spices. Otherwise it was perfect.
I did have to leave it in the crockpot on low for 10 hours, though, to get it to that perfect, fork-tender stage. DELICIOUS!
Did not like. My family didn’t like it either. We didn’t care for the apricots and the overall flavors. We will not try this again.
I used just a drizzle of honey, and still found it a little too sweet. Thought the sauce tasted too strongly of wine, though that might be because I didn’t add all of the honey. Definitely recommend using a cheaper cut of meat, because to me the genious of the crockpot is that slow cooking the meat makes even the cheapest cut tender.
To marsolo, who worried that a new slow cooker may not be working correctly, I found the following at en. allexperts. com:
“To check your crock pots ability to reach and maintain a safe temperature to kill bacteria, fill the crock pot two-thirds full with water. Cover the crock pot and turn the temperature setting on high. Use a thermometer to check the temperature of the water two hours later. Your crock pot has passed the test if it is able to reach 160º F or higher within two hours. If it has not reached 160º F within two hours, it is not safe to use.”
Delicious! My market didn’t have brisket so I used a top round roast — not the same cut of meat but it was still good. I’ll make this again when I see brisket on sale. I also reduced the broth until it thickened a bit and added some butter for richness.
Yummy slow cooker recipe. The veggies were a bit soggy like the other reviews say – but very flavorful and great with the cous cous and juice. Very tender meat, good amount of flavor too. I accidentally bought turnips instead of parsnips (since I’ve never cooked them) and they were good too!