Happy Friday, y’all! I mentioned that we were getting together last week and I was making my brisket and beans. It’s so easy and several of y’all asked for the recipe so I thought I’d get it in here this morning.
I’ve been making this for years. It’s always a hit! You can use it for chopped beef sandwiches, street tacos with cilantro and onion or just sliced. The leftovers freeze wonderfully (if you have any) and are a great last-minute, emergency dinner.
If you’re having a crowd over, you can fix this and have everybody else bring sides. You’re done! Party ready! Beware though. Your house will smell amazing and you’ll be starving while it cooks.
Brisket and Beans recipe
8 - 10 lb brisket, trimmed
1 1/2 cups brown sugar
ground red pepper
3 cans Rotel tomatoes with green chilies
2 lb bag Pinto beans, rinsed and soaked
(soak for 4 hours or overnight and toss out the water)
Preheat oven to 450 degrees.
Put your pre-soaked in a large roasting pan. Rub the brisket with the brown sugar on the bottom first. (The bottom is the side that’s red. The white, fat side is the top.) Then heavily sprinkle with the red and black pepper and the Season salt and flip it as you set it on the beans in the pan. Now, rub the remaining brown sugar on the fat side and sprinkle the peppers and salt on it. Pour the Rotel liquid around the brisket and the solids on top of the meat. Add 6 cups of water - enough to cover the beans. Seal your pan tightly with foil. Bake at 450 degrees for 30 minutes. Then reduce your oven according to the table below:
225 degrees for 90 minutes per pound
250 degrees for 60 minutes per pound.
So, a 10 lb brisket should cook for 10 hours at 250 degrees or 15 hours at 225 degrees.
Remove and let the brisket rest for about an hour before slicing or chopping.
Enjoy and let me know what y’all think!