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
We are able to trace the history of meal recipes way back into distant history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years we have two interesting books from the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of food cooked for the upper classes. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new culinary innovations created an outbreak in cookery books, most of which are now in private libraries. During the succeeding few hundred years, the rich families of Europe competed with each other to serve the best banquets, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are in high demand, due to higher levels of literacy, people having increased free time and having more money. Like it or not, the introduction of television brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Kosher Cholent recipe.
