----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Brisket And Beans/Crockpot Or Pressure Cooker
  Categories: crockpot, desserts
       Yield: 6 servings
 
       3 lb brisket
   1 1/2 lb green beans
       6    potato; peel/quarter
     1/4 ts marjoram; crumbled
            salt & pepper; to taste
 
   1-   Wipe meat and place in large pot. Cover with about 2 cups water. Veget
   ables may be added to the meat in a crock pot along with seasonings and the
   whole thing cooked 1O hours.  2-  In a dutch oven, simmer 2 to 2 1/2 hours 
   before adding vegetables, then continue until potatoes are done.   3-  In a
   pressure cooker, bring brisket, water and seasonings to 15 # pressure and c
   ook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, ad
   d vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce press
   ure again.       However you cook it, remove meat, slice  thinly on the dia
   gonal, serve with green beans and potatoes drenched with  cooking liquid. D
   o not thicken the natural gravy.   It has a lovely flavor and should not be
   greasy. If your meat is not well trimmed,  remove excess fat before cooking
   . Should you have leftovers, heat the  remaining liquid and slice the meat 
   for open face or French dip hot sandwiches.                                
                                                                              
   From the recipe files of Carole Walberg                                    
                                                                              
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   Preparation Time:  0:00
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