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Brisket of Beef and Butter Bean Casserole Recipe
|Beef brisket||3 Pound|
|Dried butter beans||3⁄4 Pound|
|Water||4 1⁄2 Pint|
|Lean bacon slices||2 (Thick Slices)|
|Coarse barley||3 Ounce|
|Garlic||1 Clove (5 gm)|
|Ground ginger||1 Teaspoon|
Serving size: Complete recipe
Calories 4274 Calories from Fat 2396
% Daily Value*
Total Fat 266 g409.3%
Saturated Fat 104.2 g521.1%
Trans Fat 0 g
Cholesterol 928.7 mg
Sodium 5115.4 mg213.1%
Total Carbohydrates 170 g56.7%
Dietary Fiber 39 g156.1%
Sugars 19.8 g
Protein 288 g575.8%
Vitamin A 442.3% Vitamin C 184.9%
Calcium 38% Iron 214.1%
*Based on a 2000 Calorie diet
Parboil in boiling water for 10 minutes 2 thick slices of lean bacon.
Drain, rinse with running cold water.
Cut crosswise in J-inch strips.
Bring to a boil in an ovenproof casserole a 3-lb. piece of a brisket of beef, the butter-beans and their liquid, the bacon strips, 3 oz. coarse barley, 2 carrots, an onion, a bouquet garni (3 sticks of celery, 3 sprigs parsley, a sprig of thyme and a bay leaf tied together), 1 clove of garlic crushed with 2 teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon ground ginger.
Cover the casserole, reduce the heat and simmer for 40 minutes.
Remove the carrots, the onion, and the bouquet garni.
Cut the meat into serving pieces and return to the casserole.
Cover and keep overnight.
Next day, put the casserole in the oven, being very sure that it is tightly covered.
Bake in a very slow oven, 250°F, Reg -1/2-l, for 5 hours.
Serve in the casserole in which it was cooked.