With the holiday season approaching, one of these is the Jewish New Year (called Rosh Hashanah). It is a celebration which is not only the beginning of a new year, but also a time to spend with family enjoying special meals, songs, and companionship. One of the customs is to enjoy sweets such as apple slices dipped in honey, pomegranate fruit, and sweet baked goods which represent the wish of a sweet and happy new year.

One of the main courses that I make for my family for the festive meal is brisket of beef with apricots, prunes and vegetables. Another is chicken roulade with apricot sauce and couscous. Both of these emphasize the sweet character of this special holiday.

My gift for you for the new year is my Slow Cooker Moroccan Brisket with Apricots and Prunes. Find my Chicken Roulade recipe and many more in my book, Sharing Morocco.

Serves 4 to 6

Ingredients

2 carrots, chopped

1 celery stalk, chopped

1 large onion, sliced

1 cup frozen pearl onions

4 lbs beef brisket

1 tsp sweet paprika

1 tsp cumin

1 tsp cinnamon

½ tsp allspice (or baharat spice)

1 TB salt

½ TB pepper

1 cup dried apricots

1 cup dried prunes

2 cups low-sodium beef stock (or vegetable stock)

3 TB honey (optional)

Instructions

1. In the bottom of a large, 6-quart slow cooker, arrange the carrots, celery, onion, and pearl onions.

2. Place the brisket on top of the vegetables.

3. In a mixing bowl, combine the paprika, cumin, cinnamon, allspice, salt, and pepper, and sprinkle the spices all over the brisket and the vegetables.

4. Arrange the apricots and prunes around the brisket. Add the broth and honey (if using), cover and cook on a low for six to eight hours or until the brisket is tender.

5. Remove the brisket, cover, and let it cool. Slice the brisket against the grain. Place on a serving platter and arrange the fruit around it.

A happy and healthy new year to all!

The Petite Gourmande

© 2018 by Ruth Barnes

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