Redneck Beans with Beef Brisket
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portions
8–10
Redneck Beans with Beef Brisket
Ingredients
-
1.2 kg beef brisket (pre-smoked and cut into cubes)
- 250 g Kassler neck (smoked pork neck)
- 200 g bacon (cut into strips)
- 1 carrot (finely diced)
- ½ leek (sliced into rings)
- 100 g celeriac (finely diced)
- (Tip: buy a bundle of soup vegetables, it usually includes celery, leek, and carrot)
- ½ bunch parsley (chopped)
- 2 spring onions (sliced into rings)
- 2 garlic cloves (chopped)
- 1 large onion (diced)
- chilies to taste and desired heat level (recommendation: 2–3 jalapeños)
- 2 cans chopped tomatoes (400 g each)
- 250 g brown sugar
- 0.5 l beer
- 250 ml beef stock
- 300 g pearl onions (drained)
-
250 ml BBQ sauce
-
100 ml maple syrup
- 500 g white beans (pre-cooked for 45 minutes in unsalted water and drained)
- 2 tbsp salt
- 1 tbsp freshly ground black pepper
- 2 tbsp paprika powder (sweet)
-
1 tbsp smoked paprika powder
- ½ tsp cumin
- 3 tbsp oil
-
2 tbsp liquid smoke
preparation
After all chopping work is done in the kitchen and all ingredients are prepared for the Dutch oven, start with the pot. First, heat the Dutch oven with about 10–12 preheated briquettes from below, add the oil, and fry the bacon. The spices are added afterward so they can lightly toast.
If you are not using pre-smoked meat but fresh brisket and Kassler neck, add the meat as well and sear it. Then add the vegetables and fry everything together. Deglaze with beef stock and bring briefly to a boil. Then add the beans and all remaining ingredients and stir well.
Now close the Dutch oven with the lid and reduce the briquettes underneath to about 7–8 pieces. Place around 18–19 fully lit briquettes on the lid. Let the Dutch oven simmer slowly and stir occasionally.
Keep an eye on the briquettes. After about 1.5–2 hours, charcoal briquettes are usually burned down enough that you need to add more. After 2 hours, I added another 0.3 l of beer because the liquid had reduced significantly. Now taste the beans and adjust seasoning if needed.
After about 2.5 hours the beans are ready, but they can also simmer for another hour if desired. I served the Redneck Beans after about 3 hours in the Dutch oven.
