Moroccan Brisket Stew

By tammy1365

Ingredients

• 2 large parsnips, thinly sliced
• 2/3 cup dried apricots, quartered
• 24 pitted green olives
• 1 tbsp. olive oil
• 2 1/2 cups Wine-Braised Brisket plus 1 1/2 cups pan juices, thawed and brisket shredded
• 1 cup beef stock
• 1/2 tsp. ground cumin
• 1 cup dry couscous, cooked

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

n large pot, cook parsnips, apricots and olives in oil over medium-high until parsnips soften, about 3 minutes. Add Wine-Braised Brisket, juices, stock and cumin. Reduce heat to medium-low, cover and simmer, stirring often, until flavors meld, about 15 minutes; season. Serve with couscous.