Brisket of Beef and Butter Bean Casserole
|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|
Soak | lb. dried butter-beans in 4 1/2 pints water overnight or for at least 8 hours.
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.