“Recipe source: Prevention (December 2011)”
READY IN:
7hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
  2. Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.
  3. Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
  4. Slice brisket and top with sauce and serve with the beans.

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