Roasted Brisket with Melting Beans

By vail28

Ingredients

• Brisket
• 1 1/4 - 1/2 lb brisket, with fat layer attached is possible
• 3 T yellow mustard
• 1/2 T Worcestershire sauce
• 2 T smoked paprika (not hot)
• 1 T chili powder
• 1/2 T garlic powder
• 1/2 t cayenne pepper
• freshly ground black pepper
• 1/4 c honey
• 1/4 c brown sugar
• 1 T unsalted butter, melted
• Melting Beans
• 1 c dry white beans, soaked overnight
• 2 cloves garlic, grated
• 1 small onion, finely diced
• 2 c water
• 2 c chicken broth, plus more if needed
• 1/2 T dried oregano
• 1 1/2 T olive oil

Details

Servings 4
Adapted from agoodappetite.blogspot.com

Preparation

Step 1

Preheat oven to 300 F.

Mix the mustard, worcestershire, paprika, chili powder, garlic, cayenne and a few grinds of black pepper together. Add about 1/4 c water to make it into a paste. Rub the paste all over the brisket. Place the meat in a roasting pan with a rack. Roast for 1 1/2 hours.

Mix the honey, brown sugar & melted butter together. (Microwaving the honey for about 10 seconds before using makes it easier to use.) If the mixture seems too thick to brush on the meat add a little water. Place the meat on a double layer of tin foil big enough to wrap it. Brush all sides of the meat with the honey & brown sugar mixture, save a little of the mixture for a glaze later on. Wrap securely in the foil, place in the pan & return to the oven to roast for another 1 1/2 hours.

Unwrap the meat & brush with remaining honey & brown sugar mixture. Return to the oven & let roast for another 20 minutes.

Slice the meat thinly against the grain to serve.

For Beans

Put all ingredients into a large saucepan & bring to a boil. Reduce the heat & allow to simmer for 1 1/2 to 2 hours until the beans are really tender. Remove half of the beans & mash them until smooth. Return the mashed beans to the pot & mix together.