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Directions
- Lay the onion chunks and parsnips in the bottom of a greased slow cooker.
- Sprinkle some salt and pepper all over the brisket.
- Get a small mixing bowl: mix in it the coriander, cumin, cinnamon, garlic powder, and
nutmeg. Massage the mix into the brisket.
- Place the brisket on top of the veggies then top it with the apricots. Get a mixing bowl:
mix in it the wine, broth and honey.
- Drizzle the mix all over the brisket. Put on the lid and cook it for 7 h on low or 4 h on
high. Serve it warm.
- Enjoy.
Nutmeg Brisket
Prep Time: 20 mins
Total Time: 3 hrts 20 mins
Ingredients
1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 lbs boneless beef brisket
Salt & freshly ground black pepper
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/8 tsp nutmeg
Red Wine
Servings per Recipe: 6
Calories 322.6
Fat 8.1g
Cholesterol 101.3mg
Sodium 132.3mg
Carbohydrates 23.7g
Protein 33.7g
1 C. whole dried apricot
1 C. dry red wine
1/2 C. reduced-beef broth
2 tbsp honey
1/4 C. chopped fresh cilantro leaves
Red Wine Nutmeg Brisket
