| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | 4-5 pound brisket | |
| Salt and pepper, to taste | ||
| 2 | Onion, finely chopped | |
| Celery tops, optional | ||
| 1 | c | Dry Lima beans or Great |
| Northern Beans | ||
| 4 | Potatoes, quartered up to | |
| 1/4 | c | Reserved water from lima |
| beans | ||
| 1/4 | c | Catsup or barbecue sauce |
INSTRUCTIONS
5 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 1/4 cup cooking water. Take brisket out of oven. Reduce oven temperature to 300-degrees F. Lift brisket out of roasting pan. Add lima beans, 1/4 cup reserved cooking water, 1/4 catsup or barbecue sauce and quartered potatoes. Salt it all. Return brisket to 300=degree F. oven. Cover and roast for 2-1/2 hours or until very tender. Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold <plgold@ix.netcom.com> Date: Sun, 01 Sep 1996 12:41:58 -0700
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