member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Celinda Mae      

Recipe Categories:

    Cholent with Beef Brisket - meat

    This is a variation, worked out over many, many years of
    trial and error, of several recipes from The Art of Jewish
    Cooking by Jennie Grossinger. In my opinion the only way
    to have the lima bean flavor permeate the other ingredients
    (which is the way a cholent should taste) is to use the
    slow-cook method. We have a cholent party every winter that
    our non-Jewish friends look forward to

    List of Ingredients





    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups dried lima beans, soaked overnight
    3 lb beef brisket
    3 diced onions
    3 Tbs. oil
    2 tsp. salt
    1/4 tsp. pepper
    1/4 tsp. ginger
    1 cup pearl barley
    2 Tbs. all-purpose flour
    2 tsp. paprika
    6 white potatoes, cut in quarters

    Recipe



    In Dutch oven brown the meat and onions in the fat. Sprinkle
    with salt, pepper, and ginger. Add the beans, barley, and
    unpeeled potatoes. Sprinkle with the flour and paprika.
    Add enough boiling water to cover one inch above the mixture
    Cover tightly. Bake in a 350 degree oven 4-5 hours, or in a
    250 degree oven 24 hours.
    Slice the meat and serve with the barley, potatoes, and beans.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |