BAKED BEANS WITH BRISKET OF BEEF
This classic recipe for Baked Beans with Brisket of Beef offers a hearty and comforting meal, perfect for a family gathering or a cozy weekend dinner. The slow baking process allows the flavors of the brisket, beans, and molasses to meld together, creating a rich and savory taste. This dish features tender beans, succulent brisket, and a sweet and tangy sauce, offering a satisfying and flavorful experience.
Ingredients
- 2 cups Navy beans
- 1 1/2 pounds Brisket of beef
- 1/2 tablespoon Yellow mustard
- 1 teaspoon Salt
- 1 tablespoon Molasses
- 2 tablespoons Sugar
- 1/2 cup Water
- 2 cups Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Rinse the navy beans, pick over them to remove any debris, and soak them overnight in a large bowl of cold water. This will help soften the beans and reduce cooking time.
- 2In the morning, drain the soaked beans and transfer them to a large pot. Cover the beans with fresh water. Heat the pot slowly over medium-low heat and let the beans cook just below the boiling point until the skins burst, about 1-2 hours. This will ensure the beans are tender.
- 3Once the beans are cooked, drain them. Place the drained beans in a large Dutch oven or oven-safe pot. Add the brisket of beef. In a separate bowl, mix together the mustard, salt, molasses, sugar, and 1/2 cup of boiling water. Pour this mixture over the beans and brisket. Add enough additional boiling water to cover the beans and brisket. Cover the pot and bake slowly in a preheated oven at 300°F (150°C) for 6-8 hours, or until the brisket is tender and the beans have absorbed the flavors.