Brisket & Beans
Submitted by alinehan
Tender beef brisket simmered with green beans, potatoes, and marjoram. Cook it three ways: slow cooker, dutch oven, or pressure cooker for a hearty one-pot meal.
YIELD
9 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsThis is the kind of no-fuss, stick-to-your-ribs dinner that feeds a crowd without breaking a sweat.
Beef brisket, green beans, and quartered potatoes all go into one pot with a whisper of marjoram and plenty of seasoning.
The beauty here is flexibility. You’ve got three cooking methods to choose from depending on your schedule and equipment.
Crock pot all day while you’re at work? Done. Dutch oven on a lazy Sunday afternoon? Absolutely. Pressure cooker when dinner needs to happen fast? You’re covered.
However you cook it, the brisket turns fall-apart tender and the vegetables soak up all that beefy, herby broth.
Pro Tips
- Brown the brisket in a hot skillet before adding to your pot. It’s not in the recipe, but that sear builds a flavor foundation you won’t regret.
- For the slow cooker method, keep the lid on. Every peek adds 20 to 30 minutes of cooking time.
- Add the potatoes in the last hour if using the slow cooker so they don’t turn to mush.
- Save the broth. It makes an incredible base for beef vegetable soup the next day.
Ingredients
Directions
Wipe meat and place in large pot.
Cover with about 2 cups water.
Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 10 hours.
In a dutch oven, simmer 2 to 2½ hours before adding vegetables, then continue until potatoes are done.
In a pressure cooker, bring brisket, water and seasonings to pressure and cook for 30 to 40 minutes.
Reduce pressure under cold water, open cooker, add vegetables, cover, pressure and cook 5 minutes, reduce pressure again.
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