Crock Pot Ranch Style Brisket And Beans
From hungrybear 13 years ago
- 10 hours & 30 mi to make
- Serves 4
Goody
Ingredients
- 1 16 ounce package dried pinto beans, rinsed, drained and picked over shopping list
- 2 cups hot water shopping list
- 1 large onion, chopped shopping list
- 1 1/2 cups ketchup shopping list
- 3 tablespoons worcestershire sauce shopping list
- 1 tablespoon prepared yellow mustard shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup packed brown sugar shopping list
- 1/2 teaspoon seasoned salt shopping list
- 1 teaspoon liquid smoke hickory flavoring shopping list
- 1 3 pound boneless beef brisket, trimmed of fat shopping list
How to make it
- In a 4 or 5 quart 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 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 for about 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. Serve with bread and lots of the juice with the beans and meat. The juice is delicious.
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