Spicy Mustard-Rubbed Beef Brisket, Cajun Black-Eyed Peas, Braised Red Cabbage

Serves 6 - 8
By Chef Lia


  • 4 lbs beef brisket
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 4 tbsp dry English mustard, preferably Coleman’s
  • 3 tbsp dark brown sugar
  • 4 tbsp kosher salt
  • 2 tsp cayenne
  • 2 tbsp fresh ground black pepper
  • 1 Guinness pub can (14.9 oz beer)
  • 8 oz beef stock

Pre-heat oven to 350°. Trim the brisket sparingly. The flavor and tenderness will come from the fat and if you trim off too much it will be dry. Mix all dry ingredients in a bowl and then rub this onto all surfaces of the beef. Place into a roasting pan. Place into the pre-heated oven and roast uncovered for 45 minutes. After that time elapses, remove the pan from the oven, lower to 300°, add the beer and stock to the pan, cover tightly with aluminum foil and return to the oven. Cook for another 3 hours, or until fork-tender. Let the meat rest for at least twenty minutes before thinly slicing. This will ensure that the meat retains its juices and remains juicy.

Ingredients for the Cajun Black-Eyed Peas:

  • 1 lb dried black-eyed peas
  • 1 lb andouille sausage, diced
  • 1 large white onion, diced
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 c chicken stock
  • 3 sprigs thyme, leaves only, finely chopped
  • Salt and pepper, to taste

*Soak beans overnight in container allowing beans to be covered by at least 2 inches of water*
Heat a medium pot over high heat. Add 2 tbsp cooking oil (such as canola or grapeseed). When oil begins to shimmer, add andouille. Cook over medium high heat for 5 minutes, rendering the fat and slightly crisping the sausage. At this point add the chopped onion, carrot, celery, garlic, and thyme. Cook the vegetables over medium heat, stirring occasionally, for about 6-8 minutes, until onion becomes translucent. Add the rinsed black-eyed peas and stock. Simmer the beans for about 45 minutes on medium-low heat, until liquid is absorbed and beans are tender. Taste, then season as needed. There is no measurement of salt or pepper written because depending on the sausage you use, the level of seasoning will vary. Hence, seasoning will be varied as well. Serve immediately, or to serve later, reheat with 4 oz of chicken stock or water.

Ingredients for the Braised Red Cabbage:

  • 2 heads red cabbage, core removed, julienned
  • 2 large white onions, julienned
  • 2 tbsp mustard seeds
  • 1 tsp crushed red pepper
  • 1 ½ c red wine
  • ¾ c red wine vinegar
  • ½ c granulated sugar

Sachet of:

  • 1 tbsp whole black peppercorns
  • 2 sprigs thyme
  • 3 bay leaves

Place a large, heavy-bottomed pan, or rondeau, on a stove over medium heat. Add 2 tbsp butter and 1 tbsp cooking oil. Melt the butter then add the onions. Cook slowly, stirring occasionally. After about 8 minutes, add the cabbage, mustard seeds, and red pepper flakes. Cook for another 5 minutes, then deglaze the pan with the red wine. Add the vinegar and sugar, and then cover tightly with a lid or foil. Reduce heat to low and cook for 35 minutes. Season to taste with salt and pepper.