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Slow Cooked Ranch-Style Brisket & Beans




Source of Recipe


Internet


List of Ingredients




1 pound dried pinto beans
2 cups hot water
1 large onion -- chopped
1 1/2 cups ketchup
3 tablespoons worcestershire sauce
1 tablespoon prepared mustard
1/4 cup red wine vinegar
1/4 cup packed brown sugar
1/2 teaspoon seasoned salt
1 teaspoon liquid Barbecue Smoke® (I skipped this)
3 pounds beef brisket -- boned and trimmed of fat


Recipe



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. 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.