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----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: Brisket And Beans/Crockpot Or Pressure Cooker
Categories: crockpot, desserts
Yield: 6 servings
3 lb brisket
1 1/2 lb green beans
6 potato; peel/quarter
1/4 ts marjoram; crumbled
salt & pepper; to taste
1- Wipe meat and place in large pot. Cover with about 2 cups water. Veget
ables may be added to the meat in a crock pot along with seasonings and the
whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours
before adding vegetables, then continue until potatoes are done. 3- In a
pressure cooker, bring brisket, water and seasonings to 15 # pressure and c
ook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, ad
d vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce press
ure again. However you cook it, remove meat, slice thinly on the dia
gonal, serve with green beans and potatoes drenched with cooking liquid. D
o not thicken the natural gravy. It has a lovely flavor and should not be
greasy. If your meat is not well trimmed, remove excess fat before cooking
. Should you have leftovers, heat the remaining liquid and slice the meat
for open face or French dip hot sandwiches.
From the recipe files of Carole Walberg
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Preparation Time: 0:00
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