Recipe - Gussie Fishers Brisket With Beans And Potatoes

1 45 pound brisket
Salt and pepper, to taste
2 md Onion, finely chopped
Celery tops (optional)
1 cup Dry Lima beans or Great
Northern Beans
4 Potatoes, quartered (up to
5)
One fourth cup Reserved water from lima
beans
One fourth cup Catsup or barbecue sauce

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 400degree F. preheated oven, uncovered, for
onehalf hour.

Meanwhile, boil dry beans for twenty to twentyfive 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 One fourth cup cooking water.

Take brisket out of oven. Reduce oven temperature to 300degrees F. Lift
brisket out of roasting pan. Add lima beans, One fourth cup reserved cooking
water, One fourth catsup or barbecue sauce and quartered potatoes. Salt it all.

Return brisket to 300=degree F. oven. Cover and roast for 2One half hours or
until very tender.

Posted to JEWISHFOOD digest V97 #009

From: Pat Gold plgold@ix.netcom.com

Date: Sun, 01 Sep 1996 12:41:58 0700