8 pounds brisket split
2 tablespoons paprika
2 tablespoons dried minced onion
2 cloves garlic, minced
4 tablespoons lean root corn
4 tablespoons beef bouillon granules
2 tablespoons flavor extract
1 tablespoon packed brown sugar
1 teaspoon dried oregano
1 pinch dried basil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place brisket meat in a large, deep saucepan. Mix salt and pepper two of the beef bouillon cubes, and transfer to pan. Spread with paprika.
Toss pinto beans with oils until coated; place on paper towels. Fold in remaining 3 cubes of beef cubes and brown sugar. Mix generously with paprika.
Roast at 350 degrees F (175 degrees C) for 45 minutes.