Pinto Bean and Brisket Supper

purchased from McDonald Estate in
Wylie, Texas. Dated 1954.

1 pound dried pinto beans
6 cups beef stock
3 pound beef brisket
1 large white onion, chopped
1/2 cup dark molasses
2 teaspoons sea salt
1/2 teaspoon ground ginger
2 tablespoons prepared mustard
2 teaspoons freshly ground black pepper
3 bay leaves

Rinse beans under running water and place in a large kettle with
water. Let sit for about 30 minutes then bring to bowling. Cover,
lower heat and cook 15 minutes. Let stand 1 hour. Tim all fat from
brisket and brown on all sides in remaining fat in a large skillet.
Place brisket in bottom of heavy duty pot. Add beans, liquid, onion,
molasses, salt, ginger, mustard, pepper and bay leaves. Add water
or additional stock if needed to cover meat and beans. Cover and
cook on high for 2 hours adding liquid if necessary. Reduce to low
heat and simmer for 8 hours. Remove brisket to a carving board and
cut into slices. Spoon beans around beef on platter.

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