Brisket with Lima Beans
By Julie Weisman

Even though people often don’t like the idea of lima beans, this is delicious. My mother, Joan Sudikoff, makes this dish. It is based on a recipe in the cookbook published by the Women’s Auxiliary of the Hebrew Rehabilitation Center.

Editor’s Note: One of our visitors requested a recipe for lima beans with beef, and I was surprised at the nostalgic reactions I received from people as I asked around for suggestions. From the ingredient list, you might think this is very tomatoey and sweet, but it is not. The gravy is delicious, there is plenty of it if you keep the roasting pan tightly covered with foil while cooking, and the carrots and beans do not get mushy (unless you freeze it). This is a very satisfying dish, one that Grandma probably made, and a little bit different from today’s common brisket variations. It is easy too – no browning the meat! – and will probably become one of your new family traditions!

Ingredients

1 cup large dried lima beans
1 1/2 bunches carrots, cleaned and cut into 2 or 3-inch pieces (about 6 large carrots)
4-5 pounds flat-cut brisket
3/4 cup dark brown sugar
1 can condensed tomato soup and 1 can of water (or 3 1/2 cups full-strength tomato soup)
1 large onion, sliced

Boil the beans in water until tender or follow the directions on the package. Strain the beans and set aside.

Preheat oven to 350 degrees. Line the bottom of a roasting pan with the onion slices. Add the carrots and the cooked and strained beans. Season the meat with salt and pepper to taste and place over the vegetables. Mix the brown sugar, tomato soup, and water and add to the pan, pouring over the meat. Cover tightly (for best results, use heavy-duty aluminum foil). Cook approximately 3 1/2 hours, until meat and vegetables are tender.

Editor’s Note: After cooking, remove the meat to a cutting board to cool and drain the vegetables from the gravy with a slotted spoon and place in a bowl. Refrigerate the gravy for a few hours or overnight and remove any fat (there won’t be much). Slice the meat when cool and place in a large serving dish. To serve, pour the gravy over the meat and place the vegetables around the sides of the dish. Or, add some of the gravy to the meat and pass around the rest of the gravy and the vegetables separately.

Julie Weisman is an important member of the ShalomBoston.com team and belongs to a family of great cooks.