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Brisket Pit Beans

July 18, 2019

Found yourself with a heap of Brisket leftovers and don't know what to do with it?  This is my go to recipe for Brisket leftovers and it's a taste sensation! I regularly serve these at catering events and at our BBQ Masterclasses with plenty of punters asking for the recipe, so here it is. 

Ingredients (fits nicely in a 6ltr slow cooker) - 

  • Brisket leftovers, shredded (approx. 400 - 500g)

  • 4 Rashers of bacon

  • Tin crushed tomatoes x 4

  • Passata sauce 690g x 1

  • Tomato Paste - 2 tablespoons

  • 1 cup of water

  • 1 Jar Barilla Pasta sauce - Red Wine & Garlic

  • Tin Butter Beans x 2

  • Tin Red Kidney Beans x 2

  • Tin Cannellini Beans x 2

  • Tin Great Northern Beans x 1

  • Tin black beans x 1

  • Chicken stock - 1 cup

  • Brown Sugar - 1/3 cup

  • Worcestershire sauce - 1/4 cup

  • BBQ Sauce - 3/4 cup

  • Savoury BBQ rub - 1 teaspoon

  •  Hot sauce - 1 teaspoon

  • Salt and pepper to taste

 METHOD - 

  • Fry bacon until brown

  • Drain all beans thoroughly with water

  • Place all ingredients into slow cooker

  • Stir thoroughly

  • Cook on Low for 8-10 hours (mixing through 3 - 4 times during)

  • Can also be cooked in a cast iron pot over fire

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