| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
4-5 pound brisket |
|
|
Salt and pepper, to taste |
| 2 |
md |
Onion, finely chopped |
|
|
Celery tops (optional) |
| 1 |
c |
Dry Lima beans or Great Northern Beans |
| 4 |
|
Potatoes, quartered (up to 5) |
| 1/4 |
c |
Reserved water from lima beans |
| 1/4 |
c |
Catsup or barbecue sauce |
INSTRUCTIONS
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:
“Do you want to know the master planner? God!”