Indonesian Brisket of Beef
A meal in one pot. Simmered stovetop for 3 hours, this beef brisket is then baked for an additional 30 minutes in the oven with a seasoned mixture of bacon, cooked pinto beans, onions, carrots, jalapeños, tomatoes, celery and corn.
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 jalapeños, seeded and chopped
3 tomatoes, seeded and chopped
2 cups celery, sliced
2 cups frozen corn kernels
1 teaspoon seasoned salt
- Cover brisket with water and boil in a large saucepan for 3 hours.
- 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.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Add the boiled brisket to the bean mixture with sliced carrots, chopped jalapeños, chopped tomatoes, sliced celery, corn, and seasoned salt. Continue baking for another 30 minutes.
Makes 8 servings.