eglamkowski's Journal: recipe of the day

More slow-cooker goodness, this time with beef. It's Ranch-Style Brisket and Beans. If you have sodium problems, you'd probably best avoid this one...

16 oz. package dried pinto beans, rinsed, drained and picked over
2 cups hot water
1 large onion, chopped
1.5 cups ketchup
3 tablespoons Worcestershire Sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup packed brown sugar
1/2 teaspoon seasoned salt
1 teaspoon liquid smoke hickory flavoring
3 lb. boneless beef brisket, trimmed of fat

In a 5 quart crockpot, combine the pinto beans, water and onion.

In a medium bowl, mix together everything else except the beef.

Stir half of the above mixture into the beans. Place the beef on top of the beans and spread the remainder of the mixture on top of the beef.

Cover and cook on low for 9-10 hours, until the beans and beef are tender.

Serve with cole slaw and hush puppies on the side, or whatever your favorite Texas side dishes may be!

Early American Joke:
Q: How do you find Texas?
A: Go west til you smell it, then go south til you step in it :-)