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.



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.