Slow Roasted Spicy Beef Brisket

Cooking Time: 7 hrs    Servings: 6-8

Products needed:

  • Espresso Balsamic Vinegar
  • Tuscan Herb Infused Olive Oil


  • 4 tablespoons Olive Scene Tuscan Herb Olive Oil
  • 3 lb brisket
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Hot Mustard
  • 1/4 teaspoon Cayenne Pepper
  • 1 large onion, coarsely chopped
  • 4 large garlic cloves, thinly sliced
  • 1 tablespoon Olive Scene Espresso Balsamic Vinegar
  • 3 cups chicken stock or low-sodium broth
  • One 28-ounce can whole tomatoes, chopped, juices reserved
  • 1 1/2 cups black-eyed peas
  • Salt


  1. In a very large skillet, heat 2 tablespoons of the oil.
  2. Mix all spices and sprinkle the brisket all over with 1 tablespoon of the spice blend.
  3. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.
  4. Transfer the brisket to the slow cooker.
  5. Add the remaining 2 tablespoons of oil to the skillet.
  6. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  7. Add the remaining spice blend and cook, stirring, until fragrant, about 3 minutes.
  8. Add the vinegar, 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.
  9. Pour the mixture into the slow cooker.
  10. Cover and cook on high for 1 hour.
  11. Turn the heat to low and cook for 1 hour longer.
  12. Add the black-eyed peas to the cooker.
  13. Cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
  14. Transfer the brisket to a carving board.
  15. Cover loosely with foil and rest for 15 minutes.
  16. Season the sauce with salt.
  17. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker.
  18. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.
  19. The dish can be refrigerated for up to 3 days.
  20. Reheat gently.