Chalena (Jewish Sabbath Meal In One) Recipe
Servings: 1
Ingredients
- 2 x Onions, sliced
- 2 x Cloves of garlic, chopped
- 2 Tbsp. Chicken fat or possibly oil
- 1/2 lb Lima beans, presoaked
- 1/2 c. Barley, presoaked
- 6 x White potatoes, peeled and quartered
- 1 x Bay leaf
- 2 lb Beef brisket or possibly short ribs
- 2 Tbsp. Flour Grnd pepper Salt
- 1 Tbsp. Paprika Boiling water
Directions
- Barley and paprika figure prominently in this traditional Jewish stew.
- Barley was an important crop in San Bernardino, eventually fueling the several breweries which 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 possibly 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 create a slurry and pour it over the bean mix. Add in boiling water almost to the top of the pot. Cover tightly and bake in a slow oven at about 300 till the meat and beans are tender.
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