Pairs great with
3 tbsp vegetable oil
2 1/2 lbs top brisket
2 tbsp plus 1 tsp hot barbecue spice blend or Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 cups chicken stock or low-sodium broth
1 28-ounce can whole tomatoes, chopped, juices reserved
1 1/2 cups black-eyed peas
In a very large skillet, heat 2 tbsp of the oil. Sprinkle the brisket all over with 1 tbsp plus 1 tsp 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 tbsp 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 tbsp 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 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 let rest for 15 minutes. Season the sauce with salt, to taste. Carve the brisket in 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.
Make Ahead – The dish can be refrigerated for up to 3 days. Reheat gently.
Contributed by Marcia Kiesel to Food & Wine