Slow Cooker Moroccan Brisket
Transform your dinner table with the bold, aromatic flavors of Slow Cooker Moroccan Brisket—a show-stopping dish that marries tender, fall-apart beef with the warm spices of North Africa. This easy, hands-off recipe features a fragrant blend of paprika, cumin, cinnamon, and ginger, complemented by the sweetness of honey and dried apricots for a perfect balance of savory and sweet. Simmered low and slow in a rich sauce of beef broth, garlic, and tomatoes, this brisket becomes irresistibly juicy and flavorful. Serve it over fluffy couscous to soak up every drop of the luscious sauce, and finish with a sprinkle of fresh cilantro for a vibrant touch. Ideal for weeknight meals or special occasions, this slow cooker recipe is a hearty, comforting masterpiece that will take your taste buds on a culinary journey.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 0.5 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup beef broth
- 14.5 ounces diced tomatoes, canned
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups cooked couscous (for serving)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Season both sides of the brisket with salt and pepper, then sear the brisket in the skillet for 2-3 minutes per side, until browned. Remove and set aside.
Add the sliced onion to the skillet and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute. Remove from heat.
In a small bowl, combine the paprika, cumin, cinnamon, ginger, coriander, and cayenne pepper (if using).
Place the seared brisket in the slow cooker. Sprinkle the spice mixture evenly over the brisket.
Top with the sautéed onions and garlic.
Pour the beef broth and canned diced tomatoes (with their juices) over the brisket.
Drizzle the honey over everything, then scatter the chopped dried apricots around the brisket in the slow cooker.
Cover and cook on low for 8 hours, or until the brisket is tender and easily pulls apart with a fork.
Carefully remove the brisket from the slow cooker and let it rest for 10 minutes before slicing.
Serve the sliced brisket over cooked couscous and spoon the sauce and apricots from the slow cooker over the top.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 15.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
