Ranch Style Brisket And Beans Recipe
Ranch Style Brisket And Beans is an irresistible side dish recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan following.
Ingredients
| Pinto beans package | 1 , drained, rinsed | |
| Hot water | 2 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Ketchup | 1 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 3 Tablespoon | |
| 1 tablespoon prepared yellow mustard | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Seasoned salt | 1/2 Teaspoon | |
| 1 teaspoon liquid smoke hickory flavoring | ||
| 1 (3-pound) 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 the pot 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.
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.
Chef
