1 lb dried lima beans
1/4 cup chicken fat
3 lb kosher brisket of beef
1 clove garlic, mashed
1 tsp paprika
1 lb potatoes, pared and quartered
1/3 cup flour
2 cup concord grape or dry red win
3 large onions, chopped
Directions
Pick over the lima beans and soak overnight,and drain.
In a 5 qt pot heat the fat and brown the onions.
Remove from pot with slotted spoon and set aside. Rub
the brisket with the garlic and paprika.Season with
salt & pepper. Brown the meat on all sides. Add the
onions,potatoes and lima beans. Sprinkle the flour
over and pour on the wine. Add enough water to
cover.Bring to a boil and reduce heat to a
simmer.Simmer for 4 hours,checking water level
occassionally.(or bring to a boil and place in a 450
oven for 30 minutes.Reduce heat to 250 and bake for 1
hour.)
Servings: 8 servings
Kosher Cholent Recipe brought to you by Recipe Ideas
Categories: Casserole; Jewish
The History of Recipes
Academics have found proof that recipes existed back into distant history, in fact as far back into recorded history as early Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Continuing our culinary historical journey, there are a couple of interesting cookery books from the 14th Century : a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the upper classes of the period. Over the succeeding few centuries, the wealthy families of the West tried to serve the best banquets, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the 20th century, cooking books were increasing in popularity due to more people being able to read, people having more spare time and having more disposable income. The TV revolution brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Kosher Cholent recipe.
