Slow Cooker Spicy Brisket with Texas Caviar
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.
In a very large skillet, heat 2 tablespoons of the oil.
Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend.
Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.
Transfer the brisket to the slow cooker.
Add the remaining 1 tablespoon of oil to the skillet.
Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes.
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.
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.
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.
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.