Boston baked beans and brisket jewish style ( m)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | pounds | Navy or kidney beans |
| 3 | pounds | Brisket of beef |
| 1 | Sliced onion | |
| 1 | tablespoon | Mustard |
| 1 | tablespoon | Salt |
| ¼ | cup | Brown sugar |
| ¼ | cup | Molasses |
| 2 | cups | Boiling water |
| Or to cover | ||
Directions
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 ½ 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
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