A warm, comforting dinner recipe doesn't have to take all evening to prepare. Instead of preparing a time-consuming entree after a busy work day, try firing up your slow cooker to make this juicy, hearty dish. Slow-Cooked Cowboy Brisket & Beans is a full meal in one slow cooker, with a tender protein-rich brisket as the star and creamy Cajun-infused beans as a ready-to-serve side. This recipe is not only great for serving to your family on a weeknight, it also makes a pretty presentation for company. When you're ready to serve the brisket, top it off with some bright onions and a few sprigs of fresh herbs for an elegant presentation. Serve this smoky beef recipe in a bowl so that you don't miss any of the Cajun spices.

Start this recipe by adding the dried 15-bean soup mix, the seasoning packet, and frozen vegetables into your 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 the 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 the 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.

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