March 6, 2014
Author: Fran Kolin
This is the original “stick to your ribs” meal, a traditional shabbos lunch that cooks before sundown on Friday until lunchtime on Saturday. Real old-world goodness!
Ingredients:
1 bag of baby potatoes
1lb flank steak or brisket, cubed
Fried onions
1 bag of baby carrots
Kishke
1tbsp chopped garlic
Red kidney beans
Black beans
Small white beans
Preparation:
Use the largest pan or pot that can go in your oven, Layer the ingredients in the order written. Add water to the top. Put uncovered into 350 degree oven. Cover after 2-3 hours. Lower oven to 250 degrees for another 8 hours. Add water as necessary to “mush up” texture. (Or put in the oven in the morning – for that night- at 325 degrees all day.)
Posted in Soups and Stews
Tags: black beans, carrots, garlic, kidney beans, kishke, onions, potatoes, shabbos, steak,white beans