Shelly's Recipe

Boston baked beans and brisket Jewish style

Category: Baked Beans

1 pound navy or kidney beans
3 pounds brisket of beef
1 Spanish onion, thinly sliced
1 tablespoon dry mustard
1 tablespoon kosher salt
1/4 cup brown sugar
1/4 cup molasses
2 cups boiling water (or to cover)

Wash and pick over the beans, discard any stones, cover with cold water and let soak overnight.
In the morning drain the beans, put them in a saucepan and cover with fresh water. Heat slowly and cook just below the boiling point until the skins burst, about a half-hour. (This is best determined by taking a few beans on the tip of a spoon and blowing over them; if done, the skins will burst.)
When done, drain the beans and put them in a large 6-quart casserole with a lid. Add the brisket of beef and the onion.
Mix the mustard, salt, brown sugar, molasses and water and pour over the beans. Cover and bake slowly in a preheated 225-degree oven for 8 hours, uncovering the casserole for the last hour so that the meat and beans will brown.
Serves 8.