Galician Jewish Ghetto Cholent and Kneidl

Ingredients

• 3/4 cup white beans
• 3/4 cup brown beans
• 1 1/2 lbs beef brisket, boned
• 4 tablespoons vegetable oil
• 3 onions, sliced
• 2 garlic cloves, sliced
• 6 medium potatoes, peeled and quartered
• 3/4 cup pearl barley
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• 1 tablespoon honey
• salt, to taste
• pepper, to taste

Kneidl

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• salt, to taste
• pepper, to taste
• 2/3 cup butter, softened
• 6 tablespoons water, cold
• 1/2 bunch parsley, finely chopped

Directions

1. 1

   Soak the beans in cold water overnight, then drain.

2. 2

   Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.

3. 3

   Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.

4. 4

   Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.

5. 5

   In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.

6. 6

   Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!

7. 7

   Before serving, slice the kneidl and serve with the stew.