Title: Brisket and beans
 Categories: Crockpot
      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.
  Vegetables 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 cook for 3O to 4O minutes. Reduce
  pressure under cold water, open cooker, add vegetables, cover, bring
  to 15# pressure and cook 5 minutes, reduce pressure again.
       However you cook it, remove meat, slice  thinly on the diagonal,
  serve with green beans and potatoes drenched with  cooking liquid. Do
  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.