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