Oxmoor House
8 servings


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1 (3- to 4-pound) beef brisket
2 tablespoons vegetable oil
2 cups dried lima beans
1/2 cup barley
1 large onion, diced
1 (1-pound) soup bone
8 medium-size baking potatoes, peeled
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
4 cups water


Brown brisket on all sides in hot oil in a large skillet, and set aside.

Place brisket in center of a large roasting pan; add lima beans, barley, onion, soup bone, and potatoes.

Sprinkle with seasonings. Add water. Cover and bake at 250° for 5 hours. Remove roast to a large serving platter; surround with vegetables.

Created date

February 2010