Boston Baked Beans and Brisket

1 lb. navy or kidney beans
3 lb. brisket
1 onion, sliced thin
1 T. mustard
1 T. salt
1/4 C sugar
1/4 C molasses
1 C boiling water or more

Cover the beans with cold water and soak overnight.  In the morning, drain the peans, place in a pot and cover with cold water.  Let simmer about half an hour,until the skins burst.  To tell if they are done, place a few beans on a spoon and blow on them.  If they are done, the skins will burst.

Drain the beans and place in a 6 quart casserole.  Add the brisket and the onion. Mix together the rest of the ingredients and pour over the beans, using enough water to cover.  Cover with a lid and bake in a preheated 225º oven for 8 hours.  Uncover the pot for the last hour so that the meat and beans will brown

-- From Iris of Fairfax, VA.

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