Galician Jewish Ghetto Cholent and Kneidl
- Ready In:
- 10hrs 35mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 3⁄4 cup white beans
- 3⁄4 cup brown beans
- 1 1⁄2 lbs beef brisket, boned
- 4 tablespoons vegetable oil
- 3 onions, sliced
- 2 garlic cloves, sliced
- 6 medium potatoes, peeled and quartered
- 3⁄4 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
- 1⁄2 teaspoon sweet paprika
- 1 tablespoon honey
- salt, to taste
- pepper, to taste
-
Kneidl
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- salt, to taste
- pepper, to taste
- 2⁄3 cup butter, softened
- 6 tablespoons water, cold
- 1⁄2 bunch parsley, finely chopped
directions
- Soak the beans in cold water overnight, then drain.
- Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.
- Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
- Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.
- In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.
- Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!
- Before serving, slice the kneidl and serve with the stew.
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