Boston baked beans and brisket jewish style ( m)

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Recipe by: adit

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a
1 lb Navy or kidney beans
3 lb Brisket of beef
1 Sliced onion
1 tb Mustard
1 tb Salt
1/4 c Brown sugar
1/4 c Molasses
2 c Boiling water
Or to cover

Wash, pick over beans, discard any stones, cover with cold water, and
let soak overnight.

Drain the beans, put them in a saucepan, and cover with fresh water.
Heat slowly and cook just below the boiling point until the skins
burst about a 1/2 hour. When done, drain the beans and put them in a
large 6 qt casserole with a lid. Add the brisket of beef and the
onion. Mix the mustard, salt, brown sugar, molasses, and water and
pour over the beans. Cover and bake slowly in a preheated 225 degree
oven for 8 hours, uncovering the casserole the last hour so that the
meat and beans will brown.

Recipe By : "Jewish Cooking in America" by Joan Nathan

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking