Slow Cooker Spicy Brisket with Texas Caviar

Name: Slow Cooker Spicy Brisket with Texas Caviar
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4
Cuisine: Jewish
Ingredients: 355 milliliters black-eyed peas; 2 Tbsps hot barbecue spice blend or Cajun spice blend; 28 whole tomatoes, chopped, juices reserved; 4 larges garlic cloves, thinly sliced; 710 milliliters chicken stock or low-sodium broth; 1 large onion, coarsely chopped; 4 servings Salt; 1 kilograms top brisket; 3 Tbsps vegetable oil

Slow Cooker Spicy Brisket with Texas Caviar might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 591 calories, 73g of protein, and 22g of fat each. Hanukkah will be even more special with this recipe. It is an expensive recipe for fans of Jewish food. If you have black-eyed peas, onion, cajun spice blend, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes.

Instructions

In a very large skillet, heat 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend.

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Seasoning Mix

Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.

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Frying Pan

Transfer the brisket to the slow cooker.

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Slow Cooker

Add the remaining 1 tablespoon of oil to the skillet.

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Cooking Oil

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Frying Pan

Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

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Garlic

Onion

Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes.

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Seasoning Mix

Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom.

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Tomato

Stock

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Frying Pan

Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.

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Slow Cooker

Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.

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Peas

Transfer the brisket to a carving board. Cover loosely with foil and rest for 15 minutes. Season the sauce with salt. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.

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Sauce