CROCK POT SPICY BRISKET WITH TEXAS CAVIAR

June 28, 2017
Alice
Beef, Meats & Fowl

CROCK POT SPICY BRISKET WITH TEXAS CAVIAR

CROCK POT SPICY BRISKET WITH TEXAS CAVIAR

Recipe By: Alice Morrow

CROCK POT SPICY BRISKET WITH TEXAS CAVIAR

Ingredients

3 T. canola oil
2 1.2 lbs. top brisket
2 T. plus 1 t. hot Cajun spice blend
1 large Vidalia onion, coarse chop
4 T. thinly sliced garlic
3 c. chicken broth
1 (28-oz.) can diced tomatoes, juice reserved
1 ½ c. black-eyed peas
Salt, pepper to taste

Instructions

In large skillet, heat 2 T. of oil.
Rub all over brisket the season on all sides (1 T. plus 1 t. of the Cajun spice blend).
Add brisket to skillet and cook until well-browned on all sides, about 5 minutes per side.
Transfer brisket to crock pot.
Place the 1 T. oil in skillet. Add onion and garlic and cook until soft, about 5 minutes.
Add 1 T. spice blend and cook another 3 minutes.
Add broth and tomatoes and the juices to the skillet and bring to a boil over high heat, scraping to release browned bits on bottom.
Pour mixture into crock pot. Cover and cook on HIGH for 1 hour. Turn to LOW and cook another hour.
Add the peas to the cooker, cover and cook on LOW for 3 ½ hours until brisket and peas are tender.
Transfer brisket to carving board. Cover loosely with foil and rest 15 minutes.
Season the sauce in crock pot with additional salt and pepper if needed.
Carve brisket into ⅓” thick slices. Carefully return brisket to crock pot.
Turn off crock pot and let brisket rest in sauce for 15 minutes up to 1 hour.
Serve.

Brisket Crock Pot featured

Alice