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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes! Ingredients:
1/2 pound cubed beef brisket |
6 potatoes, diced |
1/4 cup dry kidney beans |
1/2 cup barley |
1 onion, chopped |
2 cloves garlic, minced |
2 tablespoons honey |
1 tablespoon ketchup |
1 tablespoon barbeque sauce |
1 tablespoon soy sauce |
1 tablespoon onion soup mix |
1 tablespoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon paprika |
Directions:
1. Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
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