Brisket of Beef with Beans

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 2 lbs. brisket of beef
  • 2 tablespoons fat
  • 1 pint


Salt and pepper the meat and let stand one hour or longer. Soak beans over night in cold water. Drain, cover with fresh water, heat slowly, keeping water below the boiling point, add meat and cook until meat and beans are tender. Heat the fat in a spider, add flour and gradually a cup of hot bean liquid Pour this sauce over the meat and beans and cook until the beans are browned.