BOSTON LAGER BAKED BEANS AND BRISKET

Featured in our Superbowl Classics class, this recipe is courtesy of Patrick Mathieu. Ask at the deli counter for a chunk of Montreal smoked meat and cut it into cubes yourself.

Ingredients

  • 2 cups dried navy beans, rinsed
  • ½ lb bacon, chopped
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1 tbsp brown sugar
  • ¼ cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp molasses
  • ¼ cup cider vinegar
  • 4 cups Boston lager (Sam Adams)
  • 1lb smoked brisket (Montreal smoked meat), cubed
  • Smoked sea salt and fresh ground pepper


Preparation

  1. Preheat the oven to 250°F.
  2. In a Dutch oven sauté bacon until fairly crispy. Reserve the bacon and drain off all but about 2 tbsp bacon fat. Add the chopped onion and sauté until soft. Add the garlic, cumin, paprika, and brown sugar and sauté for another couple of minutes.
  3. Meanwhile, mix together the ketchup, mustard, molasses, and vinegar. Rinse the mixing cup with some of the beer and add this and the remaining beer to the pot. Add the rinsed beans and bacon bits, mix well and heat to a simmer. Cover the pot and transfer to the oven.
  4. Cook the beans in the oven for about 3 1/2 hours, stirring occasionally, until they are soft, but not falling apart. Add a little more beer if they get too dry during the cooking process. Raise the heat to 400°F, remove the top, add brisket and cook for another half hour until the sauce becomes thick and caramelized.  Season with salt and pepper to taste.  Enjoy!

 


Servings

Makes 6 to 8 servings


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