Slow Cooked Ranch-Style Brisket And Beans Redo

King's Crown · 03-25-2009, 03:11 AM

A few weeks ago I had the beans that wouldn't cook after 12 hours of
simmering, but the recipe tasted good. So, I wanted to try it again using
the suggestions from our discussions. I knew I wanted to use the same beans
to make sure it wasn't them just the cooking method. I knew I didn't want
to cook the beans with any vinegar or sugars. I put the washed beans
unsoaked into my crockpot with 6 cups of water. I cooked them on high.
After 5 hours I made a stop home between appointments. After 5 hours they
were perfectly done. Could have eaten them right then and there. I then
drained the beans and returned them to the crockpot with everything else in
the recipe EXCEPT the 2 cups of hot water. I cooked it on high again for 4
hours. When I returned home everything was done and smelled so good. It
was a little watery, so I put the whole thing in a pot on the stove to
simmer. It simmered while I got garlic bread and a salad made. By then it
was the perfect consistency.

Lynne

Slow Cooked Ranch-Style Brisket And Beans

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 smoke flavoring
3 pounds beef brisket -- boned, trimmed of fat

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

Yield: 6 servings

sf · 03-25-2009, 03:32 PM

On Tue, 24 Mar 2009 20:11:05 -0700, "King's Crown" <[email protected]>
wrote:

>Slow Cooked Ranch-Style Brisket And Beans
>
>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 smoke flavoring
>3 pounds beef brisket -- boned, trimmed of fat

Looks good! I love pinto beans all by themselves, so I'll try this
sometime (not crockpot style though). Thanks for the recipe.

Two questions
1. Is *seasoned* salt absolutely necessary?
2. Could you have lived without the smoke flavoring? I can picture
it with the brisket, but am having a hard time imagining it with pinto
beans.

--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Lynn from Fargo Ografmorffig · 03-25-2009, 07:04 PM

On Mar 25, 9:32*am, sf <s...@geemail.com> wrote:
> On Tue, 24 Mar 2009 20:11:05 -0700, "King's Crown" <qo...@comcast.net>
> wrote:
>
> >Slow Cooked Ranch-Style Brisket And Beans
>
> >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 smoke flavoring
> >3 pounds beef brisket -- boned, trimmed of fat
>
> Looks good! *I love pinto beans all by themselves, so I'll try this
> sometime (not crockpot style though). *Thanks for the recipe.
>
> Two questions
> 1. *Is *seasoned* salt absolutely necessary?
> 2. *Could you have lived without the smoke flavoring? *I can picture
> it with the brisket, but am having a hard time imagining it with pinto
> beans.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

If you don't want "smoke flavoring" how abou a little chipotle chili
in adobo sauce? That would give you a nice little whisper of smoke
naturally.
Lynn in Fargo
snowing here . . . just in time for the flood!

King's Crown · 03-25-2009, 10:04 PM

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 24 Mar 2009 20:11:05 -0700, "King's Crown" <[email protected]>
> wrote:
>
>>Slow Cooked Ranch-Style Brisket And Beans
>>
>>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 smoke flavoring
>>3 pounds beef brisket -- boned, trimmed of fat
>
>
> Looks good! I love pinto beans all by themselves, so I'll try this
> sometime (not crockpot style though). Thanks for the recipe.
>
> Two questions
> 1. Is *seasoned* salt absolutely necessary?
> 2. Could you have lived without the smoke flavoring? I can picture
> it with the brisket, but am having a hard time imagining it with pinto
> beans.
>
It was VERY good with pinto beans. I used regular salt when I cooked the
beans and didn't add any more salt when I added the other ingredients. I
didn't had liquid smoke either time I made it as it doesn't agree with me.
It was still great.

Lynne

sf · 03-26-2009, 04:42 AM

On Wed, 25 Mar 2009 12:04:16 -0700 (PDT), Lynn from Fargo Ografmorffig
<[email protected]> wrote:

>If you don't want "smoke flavoring" how abou a little chipotle chili
>in adobo sauce? That would give you a nice little whisper of smoke
>naturally.

I actually love plain old smoke flavoring from the bottle and can't
stand chipotle in adobo sauce. To me, chipotle is overpoweringly
smoky.

I was just wondering about the smoke & beans.

--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf · 03-26-2009, 04:46 AM

On Wed, 25 Mar 2009 15:04:54 -0700, "King's Crown" <[email protected]>
wrote:
>
>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>> On Tue, 24 Mar 2009 20:11:05 -0700, "King's Crown" <qoekc@comcast.[email protected]>
>> wrote:
>>
>>>Slow Cooked Ranch-Style Brisket And Beans
>>>
<snip>
>>
>>
>> Looks good! I love pinto beans all by themselves, so I'll try this
>> sometime (not crockpot style though). Thanks for the recipe.
>>
>> Two questions
>> 1. Is *seasoned* salt absolutely necessary?
>> 2. Could you have lived without the smoke flavoring? I can picture
>> it with the brisket, but am having a hard time imagining it with pinto
>> beans.
>>
>It was VERY good with pinto beans. I used regular salt when I cooked the
>beans and didn't add any more salt when I added the other ingredients. I
>didn't had liquid smoke either time I made it as it doesn't agree with me.
>It was still great.
>
Thanks! OK, I'll do what you did. I don't like "seasoned" salt and
thought smoke might taste weird with the beans.

--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

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