| 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
A Message from our Provider:
“Sunsets – a gift from God”