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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on . I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it. Ingredients:
1 cup kidney bean |
1 cup navy beans |
1 cup pinto beans |
1/2 cup baby lima beans |
1/2 cup barley |
2 beef bones |
2 -3 lbs beef roast (arm or chuck) |
3 small diced onions |
5 garlic cloves |
2 tablespoons kosher salt |
1 teaspoon pepper |
1/4-1/2 cup diced tomato |
1 bunch cilantro |
8 medium potatoes |
Directions:
1. Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
2. Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
3. Dice the onions and mince the garlic, chop cilantro.
4. Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
5. Add potatoes and allow to cook for one hour more.
6. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.
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