Gussie fisher's brisket with beans and potatoes

1 Servings

Ingredients

Quantity Ingredient
1 4-5 pound brisket
Salt and pepper, to taste
2 mediums Onion, finely chopped
Celery tops (optional)
1 cup Dry Lima beans or Great Northern Beans
4 Potatoes, quartered (up to 5)
¼ cup Reserved water from lima beans
¼ cup Catsup or barbecue sauce

Directions

Make a pad on chopped onions and celery tops on bottom of roasting pan.

Salt and pepper brisket. Place seasoned brisket, fat side up, in roasting pan. Place in preheated 400-degree F. preheated oven, uncovered, for one-half hour.

Meanwhile, boil dry beans for twenty to twenty-five minutes in 4 cups water. (They absorb a lot of water, you may have to add some water during cooking.) When done, drain lima beans reserving ¼ cup cooking water.

Take brisket out of oven. Reduce oven temperature to 300-degrees F. Lift brisket out of roasting pan. Add lima beans, ¼ cup reserved cooking water, ¼ catsup or barbecue sauce and quartered potatoes. Salt it all.

Return brisket to 300=degree F. oven. Cover and roast for 2-½ hours or until very tender.

Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold <plgold@...>

Date: Sun, 01 Sep 1996 12:41:58 -0700

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