Forgot to publish this earlier – did this one a couple weeks ago!
Felt like doing something a bit different & out of my wheelhouse taste wise. Recipe called for a beef brisket, but damn that piece of meat is super expensive & wasn’t small enough. I should have thought ahead & went to my local butcher & checked with them, alas, I am quite lazy & did not.
Hmmm, apricots with meat. This is where it gets iffy for me, but I know a lot of folks enjoy the sweet & savory. Really trying to expand my palette & attempt new items in my cooking.
- 1 large onion, sliced into wedges
- 2 parsnips, chopped
- 2 lbs boneless beef brisket (too expensive so I just used a pot roast)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- salt & freshly ground black pepper
- 1 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons honey
- 1 cup whole dried apricot
Add the onion & parsnips to crock (I never add the veggies to the bottom, they just get too mushy & I usually add at about 1/2 way thru time wise, but didn’t this time).
Mix coriander, cumin, cinnamon, garlic & nutmeg together then rub into the meat. Place meat in the crock. Mix the wine, broth & honey together & pour over the meat & veggies.
Add the apricots around the meat & on top of the veggies.
Set on LOW for 6hrs.
Well… not too bad, but as mentioned not my thing. The parsnips, onion & apricots made a nice side to the meat. Weird, usually when I cook the meat in some liquid the meat just falls apart, but this time it was a tad dry – good taste to meat though.
Not sure I’d make it again, yet is always fun to experiment & try something new.