Galician Jewish Ghetto Cholent and Kneidl

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READY IN: 10hrs 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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