Texas-Style Crock Pot Brisket and Beans |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy! Ingredients:
16 ounces dried pinto beans, rinsed, drained, and picked through |
3 lbs boneless beef brisket |
1 large onion, chopped finely |
1/2 teaspoon seasoning salt |
1 teaspoon hickory-flavored liquid smoke |
1 1/2 cups ketchup |
3 tablespoons worcestershire sauce |
1 tablespoon prepared yellow mustard |
1/4 cup red wine vinegar |
1/4 cup brown sugar |
2 cups hot water |
Directions:
1. Combine water, onion, and pinto beans in crock pot.
2. Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
3. Stir half of this mixture into beans in crock pot.
4. Place brisket on top of beans (cut into two pieces, if needed).
5. Spread the remaining mixture over brisket.
6. Cook on low for 8-10 hours, stirring twice, if possible.
7. Slice meat across the grain and serve with sauce and with beans on the side.
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