Best 6 Texas Style Crock Pot Brisket And Beans Recipes

**Savory and Soul-Satisfying: A Culinary Journey through Texas-Style Crock-Pot Brisket and Beans**

Embark on a delectable culinary adventure with our carefully curated collection of Texas-style crock-pot brisket and beans recipes. These hearty and flavorful dishes, steeped in the rich traditions of Texan cuisine, promise an explosion of taste that will tantalize your palate. From the succulent brisket, slow-cooked to perfection in a symphony of spices, to the hearty beans, infused with smoky and savory notes, each recipe offers a unique journey into the culinary heart of Texas. Get ready to indulge in a feast that will warm your soul and leave you craving for more.

Here are our top 6 tried and tested recipes!

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET

Slow-Cooked, Texas-Style Beef Brisket image

This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.

Provided by Ly

Categories Everyday Cooking

Time P1DT1h15m

Yield 20

Number Of Ingredients 8

Ingredients

8 pounds untrimmed beef brisket
1 cup strong black coffee
1 (14 ounce) bottle ketchup
1 (12 fluid ounce) can cola carbonated beverage
3 tablespoons Worcestershire sauce
3 tablespoons prepared yellow mustard
2 tablespoons liquid smoke flavoring
2 tablespoons brown sugar, packed

Steps:

Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Slow Cooker Texas Smoked Beef Brisket image

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

Provided by Sandy Clark Gerhardt

Categories Main Dish Recipes Roast Recipes

Time 6h40m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ pounds beef brisket
¾ cup barbeque sauce
¼ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon liquid smoke flavoring
½ onion, sliced into rings

Steps:

Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g

TEXAS BRAISED BRISKET

Texas Braised Brisket image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 44

Ingredients

4 cloves garlic, left whole
2 large onions, sliced
One 3-pound brisket, trimmed of most of the fat
2 teaspoons ancho chile powder
Kosher salt and freshly ground black pepper
Two 15-ounce cans red enchilada sauce
6 small corn tortillas
6 small flour tortillas
Avocado Lime Crema, recipe follows
Basic Brown Beans, recipe follows
Grilled Mini Peppers, recipe follows
Mango de Gallo, recipe follows
Salsa Diablo, recipe follows
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes
4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
12 red and yellow mini peppers
3 jalapenos, seeded and finely diced
3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime

Steps:

For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

SLOW-COOKED COWBOY BRISKET AND BEANS

Slow-Cooked Cowboy Brisket and Beans image

Serve this stick-to-your-ribs dish with garlicky slabs of thick Texas toast and a green salad to all of your cowpokes on the range; then take a bow as they tip their hats.

Provided by Southern Living Editors

Time 7h40m

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 (20-oz.) package Cajun-flavored dried 15-bean soup mix
1 (12-oz.) package frozen diced onion, red and green peppers, and celery
1 (4 1/2-lb.) beef brisket, untrimmed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)
Garnishes: sliced onion, cilantro leaves

Steps:

Place first 2 ingredients, including soup mix seasoning packet, in a 6-qt. slow cooker. Trim fat from brisket to 1/4-inch thickness; make 1/4-inch-deep cuts, 1 inch apart, in fat. Sprinkle all sides of brisket with salt and pepper, and rub flour over brisket.
Cook brisket in hot oil in a large skillet over medium-high heat 10 minutes on each side or until golden brown. Transfer brisket from skillet to a plate.
Add chicken stock and 2 1/2 cups water to skillet. Bring to a boil, stirring to loosen browned bits from bottom of skillet; boil, stirring often, 1 to 2 minutes or until sauce is slightly thickened and smooth. Stir stock mixture into bean mixture in slow cooker. Place brisket, fat side up, on bean mixture. Cover and cook on LOW 7 to 8 hours or until brisket is fork-tender.
Note: We tested with Hurst's HamBeens Cajun 15-Bean Soup Mix and PictSweet Seasoning Blend frozen diced onion, peppers, and celery.

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Texas-Style Crock Pot Brisket and Beans image

An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy!

Provided by Helping Hands

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces dried pinto beans, rinsed, drained, and picked through
3 lbs boneless beef brisket
1 large onion, chopped finely
1/2 teaspoon seasoning salt
1 teaspoon hickory-flavored liquid smoke
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup brown sugar
2 cups hot water

Steps:

Combine water, onion, and pinto beans in crock pot.
Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
Stir half of this mixture into beans in crock pot.
Place brisket on top of beans (cut into two pieces, if needed).
Spread the remaining mixture over brisket.
Cook on low for 8-10 hours, stirring twice, if possible.
Slice meat across the grain and serve with sauce and with beans on the side.

BBQ BRISKET AND BEANS (CROCKPOT)

BBQ Brisket and Beans (Crockpot) image

Make and share this BBQ Brisket and Beans (Crockpot) recipe from Food.com.

Provided by ellie_

Categories Beans

Time 7h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

4 onions, sliced
5 lbs beef brisket, trimmed of fat
1 1/4 cups barbecue sauce
2 (15 ounce) cans cannellini beans, drained and rinsed
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)

Steps:

Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
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.
Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
Slice brisket and top with sauce and serve with the beans.

Nutrition Facts : Calories 609.9, Fat 21.7, SaturatedFat 7.5, Cholesterol 175.8, Sodium 871.8, Carbohydrate 34.8, Fiber 6.9, Sugar 14.5, Protein 64.9

Tips:

Choose a brisket that is at least 3 pounds and has a good amount of marbling. This will help to ensure that the brisket is tender and flavorful.
Trim the brisket of excess fat, but leave a thin layer of fat on top to help keep the brisket moist.
Season the brisket generously with salt, pepper, and garlic powder. You can also add other spices, such as chili powder, cumin, or smoked paprika, to taste.
Sear the brisket in a hot skillet over medium-high heat for a few minutes per side. This will help to brown the brisket and lock in the juices.
Place the brisket in a slow cooker and add the remaining ingredients. Cover and cook on low for 8-10 hours, or until the brisket is fall-apart tender.
Remove the brisket from the slow cooker and let it rest for 15-20 minutes before slicing. This will help to keep the juices in the brisket.
Serve the brisket with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Texas-style crock pot brisket and beans is a delicious and easy-to-make dish that is perfect for a crowd. The brisket is cooked low and slow until it is fall-apart tender, and the beans are creamy and flavorful. This dish is sure to be a hit at your next potluck or party.