Recipe - Chalena (Jewish Sabbath Meal-In-One)

2 Onions; cut or sliced up
2 Cloves of garlic; minced
2 tablespoon Chicken fat or oil
One half pound Lima beans; presoaked
One half cup Barley; presoaked
6 White potatoes; peeled and
quartered
1 Bay leaf
2 pound Beef brisket or short ribs
2 tablespoon Flour
Ground pepper
Salt
1 tablespoon Paprika
Boiling water

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 recipeludigest by LSHW shusky@erols.com on Feb 09, 1998