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Indonesian Brisket of Beef

3 pounds beef brisket
3 garlic cloves, finely chopped
1/2 pound bacon, diced
3 onions, sliced
3 (16-ounce) cans pinto beans, drained and rinsed
3 carrots, sliced
2 jalapenos, seeded and chopped (see note)
3 tomatoes, seeded and chopped
2 cups celery, sliced
2 cups frozen corn kernels
1 teaspoon seasoned salt

1. Cover brisket with water and boil in a large saucepan for 3 hours.
2. Meanwhile, after 2 1/2 hours, combine chopped garlic cloves, diced bacon, sliced onions, and pinto beans in a 2 to 3-quart casserole dish.
3. Bake at 350*F (175*C) degrees for 30 minutes.
4. Add the boiled brisket to the bean mixture with sliced carrots, chopped jalapenos, chopped tomatoes, sliced celery, corn, and seasoned salt. Continue baking for another 30 minutes.

Makes 8 servings.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.