Return to Main Recipes Page/Return to Home Page
3 cups onions, chopped plus 1 whole onion with skin
Preheat oven to 225°F.
In a skillet sauté chopped onions in oil until softened. Add meat and brown well.
In an 8-quart casserole, heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes, and the meat.
Scatter garlic cloves around the meat.
Dissolve salt, pepper, and paprika in a cup of water and pour over meat.
Add whole onion and bones. Add enough water to cover ingredients.
Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight.
The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, approximately 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.
Archivist's Notes:
Posted by Barbara Leass
Nutritional Info Per Serving: N/A
3 tbsp. vegetable oil
3 pounds flanken (short ribs, cut across into strips)
2 tbsp. honey
2/3 cup mixed dried beans (cranberry, kidney, navy, black, and lentils), soaked overnight
1/2 cup barley
4 potatoes, peeled and left whole
1/2 head garlic cloves, peeled and left whole
1-1/2 tsp. salt
1/2 tsp. pepper
1-1/2 tsp. paprika
3/4 pounds marrow bones
CYLHA (Consult Your Local Halachic Authority) regarding the last procedure.