This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

This lovely morrocan dish is from the kitchens of  chrismukkah and sure to put a smile your tastebuds.

...Dedicated to  lauragarabedian she's a good fur, through and through.

This recipe comes from my local paper (The Enterprise) which normally doesnt have all the best recipes around- its only saving grace is the "Relish" magazine that comes every random Wednesday XD

Made by me (with tweaks), recipe from Joy Goldenberg

* = optional!

Ingredients:

1 tablespoon olive oil
1 large onion, cut into thin wedges (I had 2 small, same thing)
2 carrots, peeled and cut up into chunks (used the rest of my carrots from the carrot cake latke recipe- about 5)
2 to 3 pound flat cut brisket
salt and pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
pinch of nutmeg
1/2 teaspoon curry powder*
1/2 teaspoon cayenne powder* (or paprika, think I might do that next time)
1 cup or more whole dried apricots
1/2 cup dried golden raisins* (had those leftover from the kitchen sink cookie recipe, and I know that Moroccan cooking does use raisins in their cooking anyways)
1 cup of dry red wine (hence the adult tag)
1/2 cup reduced sodium beef broth
2 tablespoons honey

To make:

Go get your big ol' crockpot from down the cellar, or wherever its gathering dust in your pantry, first off... :P

Coat the bottom of the crock-pot with olive oil- just dont overdo it!

Arrange onion and carrots in the bottom of the slow cooker. I had the cooker on, and just let them cook in the pot until the onions got translucent.

Season the beef all over with the spice mix and rub it right into the meat (from salt and pepper on, just find a small bowl and mix them all together)- what I also did is cover it with some Saran wrap and let the spice mix 'sink in' from the day before- which you dont have to do, but I think its a nice touch.

Place meat on top of the carrots and onions, and surround with the apricots and raisins. Whisk together wine, broth and honey, then pur it over the meat.

Cover and cook on low for 6 to 8 hours, or if you cant wait that long, on high for three to four hours (just let it simmer at the end for a while so that it doesn't get too tough!)

If needed- put the sauce in a side saucepan (with all of its apricot goodness), add some corn starch (1-2 tsps, no more) and just let it boil to your desired thickness, plus a little bit more salt and pepper to taste (I had plenty of spice rub left over, I put a bit more in that for flavoring)

Then just find a big casserole dish and serve with the sauce :)

Please fave and comment on the original submission here: http://www.furaffinity.net/view/4951348/