Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Ranch-Style Brisket and Beans


    Source of Recipe


    www

    16 oz dried pinto beans, rinsed and drained
    2 cups hot water
    1 large onion, chopped
    1 1/2 cups ketchup
    3 tablespoons Worcestershire sauce
    1 tablespoon prepared yellow mustard
    1/4 cup red wine vinegar
    1/4 cup packed brown sugar
    1/2 teaspoon seasoned salt
    1 teaspoon liquid smoke hickory flavoring
    3 pound boneless beef brisket, trimmed of fat

    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 the pot if
    necessary Spread the remaining ketchup mixture over the top of the
    brisket.

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |