Boston Baked Beans And Brisket Jewish Style ( M) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a,
1 lbs: Navy or kidney beans,
3 lbs: Brisket of beef,
1: Sliced onion,
1 tbsp: Mustard,
1 tbsp: Salt,
1/4 cup: Brown sugar,
1/4 cup: Molasses,
2 cup: 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 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
Source from luhu.jp
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
Source from luhu.jp