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Brisket 10

Brisket 10 comes together with Dried Pinto Beans Rinsed And Drained, Hot Water, Worcestershire Sauce, Red Wine Vinegar, and Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 16 oz
• 2 cup
• 3 tbsp
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 3 lb

Method (preview)

1. 1

   In a 4- or 5-quart electric slow cooker, combine the pinto beans, water, and onion.

2. 2

   In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke.

3. 3

   Stir half of the ketchup mixture into the beans in the slow cooker.

4. 4

   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.

5. 5

   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.

6. 6

   Skim off any excess fat from the top.

7. 7

   To serve, slice the meat across the grain and serve with the beans.