Boston baked beans and brisket jewish style ( m)

Yield: 6 servings

Measure 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

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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