Slow Cooker Moroccan Beef
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| Tue, 02-05-2008 - 7:39pm |
Slow Cooker Moroccan Beef with Red Onions and Apricot Couscous
I used a top round roast which was fozen and it turned out medium after 6 hrs on low- yum! Made a reduction out of the juice while the roast sat for ten minutes outside of the cooker (wrapped in foil) and added toasted pine nuts to the couscous- nice nutty flavor and crunch that was needed IMO.
Copyright, 2006, Robin Miller, All rights reserved
Show:
Quick Fix Meals with Robin Miller
Episode:
International Slow Cooker
1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 pound boneless beef brisket (I used Top Round Roast)
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 (use sugar free maple syrup)
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 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.
| Tue, 02-05-2008 - 8:08pm |

| Tue, 02-05-2008 - 11:26pm |
| Wed, 02-06-2008 - 8:19am |




