Slow Cooker Cowboy Brisket

This scrumptious simple meal is perfect for warming you soul all week long. 

Very few thing bring me more comfort than a hearty bowl of stew on a cold day. I love them, especially the ones that are full of beans and meat.

The choice meat that I used is Brisket. When it is seared to perfection and then cooked in the slow cooker, it comes out tender and fall of the bone delicious! I added that inexpensive 15 bean soup, the bag you find in the dried bean section of your grocery store.  With all these ingredients you have one delicious and hearty meal.

The thing with the 15 bean soup is that in needs a good soak overnight, so you kind of have to prepare a bit in advance. Make sure you put the beans in a container that can hold water above the bean line about 2 inches. Trust me it will absorb a lot of liquid over night.

This also feeds a ton so if you have a small house hold you may want to freeze some for later.

This is how I did it.

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Slow Cooker Cowboy Brisket

Ingredients:

1 pkg Cajun 15 bean soup mix
3 stalks celery chopped
1 small onion chopped
1 green bell pepper chopped
1 cup water
2 tablespoons olive oil
1 4-5 pound beef brisket
2 teaspoons salt
2 teaspoons pepper

Directions:

Soak beans in a large pot overnight. Place beans in the slow cooker. Add onions, celery, peppers and water. Add season packet and bouillion cube.
In a large skillet add oil. Season brisket with salt and pepper. Brown brisket on all sides. Place brisket in slow cooker and allow to cook 8-10 hours. Shred brisket and serve.

Peace be with you,

Veronica

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