Pinto Bean and Brisket Supper

Description
Purchased from McDonald Estate in Wylie, Texas in 1990. Dated 1954.

Ingredients

 * 1 pound dried pinto beans
 * 6 cups beef stock
 * 3 pound beef brisket
 * 1 large white onion, chopped
 * ½ cup dark molasses
 * 2 teaspoons sea salt
 * ½ teaspoon ground ginger
 * 2 tablespoons prepared mustard
 * 2 teaspoons freshly ground black pepper
 * 3 bay leaves

Directions

 * 1) Rinse beans under running water and place in a large kettle with water.
 * 2) Let sit for about 30 minutes then bring to bowling.
 * 3) Cover, lower heat and cook 15 minutes. Let stand 1 hour.
 * 4) Tim all fat from brisket and brown on all sides in remaining fat in a large skillet.
 * 5) Place brisket in bottom of heavy duty pot.
 * 6) Add beans, liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaves.
 * 7) Add water or additional stock if needed to cover meat and beans.
 * 8) Cover and cook on high for 2 hours adding liquid if necessary.
 * 9) Reduce to low heat and simmer for 8 hours.
 * 10) Remove brisket to a carving board and cut into slices.
 * 11) Spoon beans around beef on platter.

Contributed by
Cat's Recipes Y-Group