When the weather turns cold and the holiday madness picks up, I love to make simple crockpot stews to keep my family warm, grounded and well-nourished. Here’s one of our family favorites for a heart brisket!
Crock Pot Brisket & Spiced Apricots
A simplified version of brisket with apricots that you can throw in the crock pot for a nourishing dinner!
Servings: 8 people
Equipment
- Slow cooker / Crock Pot
- Food processor
Ingredients
- ⅔ cup quartered dried apricots (about 4 ounces)
- 9 large garlic cloves
- 3 ½ tsp ground cumin
- 1 tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- 4½ to 5 lbs flat-cut beef brisket
- 3 tbsp olive oil
- 4 cups chopped onions
- 2 medium carrots coarsely chopped
- 1 tbsp minced, peeled fresh ginger
- 1 tsp ground coriander
- ⅛ tsp cayenne pepper optional
- 1 cup dry red wine
- 2 cups homemade beef stock or canned low-salt beef broth
- ⅔ cup pitted prunes quartered
- fresh cilantro chopped
Instructions
- Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in food processor. Pulse to a coarse puree.
- Place brisket fat side down. Using small sharp knife, make 1/2-inch-deep slits all over brisket.
- Press apricot mixture into slits.
- Transfer brisket fat side down and place into crock pot.
- Sprinkle brisket with salt, pepper, cumin. coriander, cayenne pepper (optional)
- Add onions, carrots, ginger, remaining 6 garlic cloves and prunes to the slow cooker.
- Add wine and beef stock to the slow cooker.
- Cook for 8 hours on low if you're running out the door (or 1 hour on high and 6 hours on low if you have the time)
- Serve and top with chopped fresh cilantro. Enjoy!
Notes
Adapted from Epicurious
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Jen Wittman is a Certified Holistic Health Expert, Chef, Author & Vitality Coach, who teaches women how to reverse thyroid and autoimmune conditions naturally. She’s helped hundreds of women decrease (or even eliminate) their thyroid medications and has helped others stay off thyroid medication entirely.
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