Recipe by Helping Hands
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!
Top Review by PotatoFan
Thanks for sharing; this was an excellent recipe! I used dried red kidney beans instead, as that's what I had on hand and they were almost better than the meat! For a little bit of smoky heat, I added a dry ancho chili at the beginning. One of them flavored the whole pot. I also added a bottle of Guinness part way through the cooking time and that added great flavor.
- 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 See How It's Made
- Combine water, onion, and pinto beans in crock pot.
- Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
- Stir half of this mixture into beans in crock pot.
- Place brisket on top of beans (cut into two pieces, if needed).
- Spread the remaining mixture over brisket.
- Cook on low for 8-10 hours, stirring twice, if possible.
- Slice meat across the grain and serve with sauce and with beans on the side.