CS Slow-Cooker Braised Brisket

Carrots / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

Slow cook brisket - Season brisket on both sides with paprika, dry mustard and some salt and pepper. Heat oil in a large skillet over medium-high heat. Add brisket and sear on both sides until golden brown. (Note: If using beef stew meat as a sub, you can skip this step; stew meat doesn't need to be seared before cooking.) While brisket browns, peel and cube potatoes. Combine brisket potatoes, carrots, onions, garlic, ginger, stock, Worcestershire sauce, tomato paste and thyme in the bowl of a slow cooker. Cook on low until meat is tender, 6 to 8 hours. (If you prefer, you can combine everything in a Dutch oven and cook, covered, at 350F / 177C until tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.)

Make couscous - Double if making Tuesday's dinner. Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)

Parsley - Chop parsley (if using).

When brisket has finished cooking transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside.

Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (amount is for 4 servings, adjust if customizing).

If couscous was made ahead, reheat in the microwave (remember to reserve half if doubled).

Slice brisket against the grain.

Serve brisket and vegetables over couscous with sauce spooned over top. Top with parsley. Enjoy!