Slow Cooker Spicy Brisket with Texas Caviar

by Monica Bennion on December 12, 2011

Pairs great with

2010 Mountain Selection Zinfandel
2009 InZINerator

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

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