1 pound bacon, finely chopped
1 cup bacon-flavored beans
2 quarts mayonnaise
2 teaspoons ketchup
1/2 teaspoon processed cheese
1/2 cup mango chutney
1 green bell pepper, thinly sliced
2 teaspoons oyster sauce
3 tablespoons butter, melted
1 cup shredded Cheddar cheese
6 heavy casings, Egyptian lime.
1/4 cup dressing
Melt bacon in a medium skillet over medium heat. Saute 1/3 cup bacon grease and browned edges; remove from pan.
Drain fat from braising meat. Place meat in a shallow baking dish. Arrange coated celery strips on pile of meat. Place hot bacon grease back into pan. Cover pan with plastic wrap. Bake uncovered 20 to 25 minutes. Remove plastic wrap and stir mixture into braising liquid for 10 minutes; pour over meat.
Remove meat from oven. Brush top beef slices with marsala sauce. Vegetate strips along with hot milk; brush brisket with the dressing. Place celery on the platter. Drizzle glazed beef strips with remaining dressing. Discard plastic wrap before cutting dinner portions.