Ranch-style Brisket And Beans (crockpot) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Package dried pinto beans, rinsed, drained, and picked over
2 cup: Hot water,
1 large: Onion, chopped
1 1/2 cup: Ketchup,
3 tbsp: Worcestershire sauce,
1 tbsp: Prepared yellow mustard,
1/4 cup: Red wine vinegar,
1/4 cup: Packed brown sugar,
1/2 tsp: Seasoned salt,
1 tsp: Liquid smoke hickory flavoring,
3 lbs: Boneless beef brisket, trimmed of fat
Directions:
1. In a 4- or 5-quart electric slow cooker, combine the pinto beans,
water, and onion. In a medium bowl, mix together the ketchup,
Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and
liquid smoke. Stir half of the ketchup mixture into the beans in the slow
cooker. Place the brisket on top of the beans (cut to fit into put if
necessary). Spread the remaining ketchup mixture over the top of the
brisket.
2. Cover and cook on the low heat setting 9 to 10 hours, stirring once or
twice, if possible, until the beans and beef are tender. Skim off any
excess fat from the top. To serve, slice the meat across the grain and
serve with the beans.
From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins
Publishers, 1995
Entered by: Lawrence Kellie
Source from luhu.jp
water, and onion. In a medium bowl, mix together the ketchup,
Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and
liquid smoke. Stir half of the ketchup mixture into the beans in the slow
cooker. Place the brisket on top of the beans (cut to fit into put if
necessary). Spread the remaining ketchup mixture over the top of the
brisket.
2. Cover and cook on the low heat setting 9 to 10 hours, stirring once or
twice, if possible, until the beans and beef are tender. Skim off any
excess fat from the top. To serve, slice the meat across the grain and
serve with the beans.
From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins
Publishers, 1995
Entered by: Lawrence Kellie
Source from luhu.jp