Serves 8 to 10
- 1 (6-pound) beef brisket (first cut, or whole brisket)
- 1½ tablespoons kosher salt
- 1 tablespoon ground turmeric
- 1 dried lime, crushed and ground in a spice grinder
- ¼ cup canola oil
- 3 large onions, finely chopped
- Garlic cloves from 1 head, thinly sliced
- 2 quarts chicken stock
- 2 cups dried black-eyed peas, soaked for 4 hours or up to overnight
- 3 bunches lacinato kale (about 15 stalks), stemmed and chopped
- Handful chopped fresh dill
Season the brisket ahead
Rub the brisket with the salt, turmeric, and dried lime. Cover and refrigerate for at least 24 hours or up to 2 days.
Roast
Preheat the oven to 500°F. Place the brisket on a rack in a baking pan. Roast for 20 minutes. Remove from the oven and set aside. Reduce the oven temperature to 275°F.
Prepare Aromatics, and add to meat
Heat the oil in a deep ovenproof pot. Add the onions and garlic and cook, stirring, until the onions are translucent. Add the brisket and the stock. Cover and braise in the oven for 2 hours. Check and add water if necessary. Remove from the oven, add the black-eyed peas and kale, cover, and braise for 2 more hours, or until the beans and brisket are fork-tender. Serve with the dill.
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BRISKET STEWED WITH BLACK-EYED PEAS is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
