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Gussie Fisher's Brisket With Beans And Potatoes Recipe

by Global Cookbook

Ingredients

1 x 4-5 lb. brisket Salt and pepper, to taste 2 med Onion, finely minced Celery tops (optional) 1 c. Dry Lima beans or possibly Great Northern Beans

4 x Potatoes, quartered (up to 5) 1/4 c. Reserved water from lima beans 1/4 c. Catsup or possibly barbecue sauce

Directions

1. Make a pad on minced onions and celery tops on bottom of roasting pan.
2. 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.
3. Meanwhile, boil dry beans for twenty to twenty-five min in 4 c. water. (They absorb a lot of water, you may have to add in some water during cooking.) When done, drain lima beans reserving 1/4 c. cooking water.
4. Take brisket out of oven. Reduce oven temperature to 300-degrees F. Lift brisket out of roasting pan. Add in lima beans, 1/4 c. reserved cooking water, 1/4 catsup or possibly barbecue sauce and quartered potatoes. Salt it all.
5. Return brisket to 300=degree F. oven. Cover and roast for 2-1/2 hrs or possibly till very tender.

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