Cholent with Beef Brisket
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.
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