With my final piece of brisket, I made Slow Cooker Moroccan Brisket with Red Onions and Apricots. It sounded different, and potentially good. I bought a red onion and parsnips to put in this dish. The night before I made this, I prepared the vegetables and brisket, arranging them in the slow cooker as directed and sticking it in the fridge overnight. The next morning, I added the dried apricots, combined and added the red wine, beef broth, and honey, and set the crockpot to cook for 8 hours. It didn’t specify a size of crockpot, so I used my 6-quart slow cooker rather than my smaller one because it had a programmable timer. However, the liquid did not cover the beef, and the apricots that peeked above the liquid were scorched.
I was pretty disappointed in this dish. It tasted sweet… and that was about it. I don’t know if it’s because the spice rub on the beef wasn’t able to mingle with the cooking liquid because I used a large crockpot. The parsnips and onions all tasted the same, and the apricots tasted like everything else, but sweeter. Alex had other leftovers for the week, so I ate this for lunch twice, and it didn’t get any better. Now and then I got hints of the spice rub when I ate the brisket, but otherwise it was just overly sweet. I ate it, but only because I didn’t want it to go to waste (and I was sick, so I didn’t particularly care what I ate). I’m labeling this as FAIL because I did actually throw out part of my leftovers. The only good thing I can say about this recipe is that it yields a solid 4 meal-size servings. I don’t think this recipe is worth giving a try without adding more spice and cutting down on the sweetness, but I disliked this so much that I don’t want to bother figuring out how to fix it.