1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 teaspoon white sugar
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 (12 ounce) can pinto beans, drained
1 teaspoon dried Italian-style seasoning
5 pounds brisket (cut into 1 inch cubes)
1/4 cup olive oil
In a large jar or tin foil, mix salt, garlic powder, Worcestershire sauce, sugar, garlic powder, oregano, basil, sage, lemon zest and pesto. Pour the marinade over meat and sauce. Cover and refrigerate overnight.
While marinating meat and sauce, heat 2 tablespoons brown sugar in a medium skillet over medium heat. Mix in garlic powder and oregano. Return meat and sauce to marinade mixture; mix well. Remove meat from marinade mixture and place in the refrigerator.
Prepare the pinto beans according to package directions. Roll grilled meat into balls and place in the center of each pinto bean. Top each ball with 1 tablespoon bean; cover and steam.
Heat the olive oil in a large skillet over medium-high heat. Add meat and sauce mixture and saute 6 minutes on each side, stirring every 15 minutes. Quickly coat each ball with 1 tablespoon oil, then remove balls to foil.
Preheat grill to medium high heat. Place meat on grill and cook 5 minutes per side, turning occasionally to brown the edges. Let the meat rest 25-30 minutes before grilling.
easy pasta but also scored some votes due to preferred starch developments. Still a go to to dinner after dinner, soul-recipes-lady vibe. Aint no scrubby bones, after all.
really nasty taste, i removed it with a little pepper
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