INGREDIENTS
1
corned beef brisket (1-1/2 pounds)
1‑1/2
pounds pork country-style ribs or spareribs
1/2
pound smoked link sausage, such as Polish or andouille
1/2
pound fresh link sausage, such as bratwurst or breakfast links
3
cups water
1
can (15-1/2 ounces) black beans, rinsed and drained
1
cup chopped onion
4
cloves garlic, minced
1
jalapeño pepper,* seeded and chopped
Chili-Lemon Sauce (recipe)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
Slow Cooker Directions
- Trim excess fat from ribs. Combine all ingredients except Chili-Lemon Sauce in slow cooker; stir to mix well. Cover; cook on LOW 7 to 8 hours or until meats are fork-tender. Meanwhile, prepare Chili-Lemon Sauce.
- Remove meats to cutting board. Slice corned beef; place on large serving platter. Arrange remaining meat around corned beef. Cover meat and keep warm.
- Drain liquid from beans, leaving just enough liquid so beans are moist. Transfer to serving bowl. Serve with Chili-Lemon Sauce.
This recipe appears in:
Latin American
