Barbecue brisket and beans

Barbecue brisket and beans

If a sweet pulled brisket married a can of baked beans, this dish would be their delicious baby.

I love baked beans, right out of the can, all summer long for cookouts and backyard parties. It reminds me of my childhood, not to mention it’s just straight up easy and cheap.

You can follow all my steps below. Or you can put a brisket in a slow cooker with some water, a bottle of store-bought barbecue sauce, and maybe an onion. After three and a half hours, add the rinsed, drained cans of beans, and voila: dinner. But this version is also pretty delicious.

Make it for dinner. Bring it as a side dish. Put it on a sandwich. “There’s too much brisket at this picnic” is something you will never, ever hear.

Barbecue Brisket and Beans

2-lb. brisket (preferably second cut)
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cumin
1/2 tsp. garlic powder
olive oil
pinch red pepper flakes (or to taste)
1 medium onion, chopped fine
1 cup ketchup
1/3 cup cider vinegar
2 Tbsp. Dijon mustard
1/4 cup brown sugar
2 Tbsp. black strap molasses
1 can beer
1 1/2 cups water
3 15-oz. cans pinto or white beans

In a small bowl, combine paprika, salt, pepper, cinnamon, cumin, and garlic powder. Rub onto each side of the brisket.

In a large Dutch oven, heat a few tablespoons olive oil on medium high heat until it is glossy and the pan is hot. Cook brisket on each side for four to six minutes, or until caramelized and deep brown. Remove from pan and set aside. Reduce heat to medium.

Combine water, ketchup, cider vinegar, mustard, brown sugar, and molasses in a small bowl.

Cook onion seven to 10 minutes, scraping brown bits off bottom of pan. Add heaping pinch of red pepper flakes. Add half the can of beer to deglaze. Pour in the ketchup-water mixture and bring to a simmer. Add remaining beer.

If sauce looks too thick, add one-half to one cup water.

Reduce heat to low and cook for three to four hours, checking periodically. Remove from heat and allow brisket to cool. Place on a cutting board and shred using two forks or a fork and a knife.

Keep sauce in pot and put back on heat on a medium-low flame. Rinse and drain the cans of beans and place in pot, stirring to cover with sauce. Put meat back in the pot and cook another 15-20 minutes.

Serve hot.

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