Galician Jewish Ghetto Cholent And Kneidl Recipe

Name: Galician Jewish Ghetto Cholent And Kneidl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the beans in cold water overnight, then drain.
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
Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
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
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
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
Before serving, slice the kneidl and serve with the stew.

1274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup white beans, 3/4 cup brown beans, 1 1/2 lbs beef brisket, boned, 4 tablespoons vegetable oil, and more.

Yes, Galician Jewish Ghetto Cholent And Kneidl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Galician Jewish Ghetto Cholent And Kneidl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions