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Chalena (jewish Sabbath Meal-in-one)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Jewish 1 Servings

INGREDIENTS

2 Onions, sliced
2 Cloves of garlic, minced
2 T Chicken fat or oil
1/2 lb Lima beans, presoaked
1/2 c Barley, presoaked
6 White potatoes, peeled and
quartered
1 Bay leaf
2 lb Beef brisket or short ribs
2 T Flour
Ground pepper
Salt
1 T Paprika
Boiling water

INSTRUCTIONS

Mrs. Beverly Applebaum Barley and paprika figure prominently in this
traditional Jewish stew. Barley was an important crop in San
Bernardino, eventually fueling the several breweries that cropped up
in the 1860s and 1870s. A wide variety of spices were available in  San
Bernardino at this period, but paprika has not been documented.  Brown
the onions and the garlic lightly in the chicken fat or oil,  using a
heavy pot. Pour in the beans, barley, potatoes, and bay leaf.  Make a
space in the center and in it place the meat. Mix the powdered
seasonings with the flour and a little water to form a slurry and  pour
it over the bean mixture. Add boiling water almost to the top of  the
pot. Cover tightly and bake in a slow oven at about 300ø until  the
meat and beans are tender.  Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 09, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1742
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 14.9mg
Sodium: 674.2mg
Potassium: 9620.1mg
Carbohydrates: 388.8g
Fiber: 60.4g
Sugar: 36.6g
Protein: 48.4g


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