I decided since I'll soon be posting another installment of "She Shoulda Said No" I should put a few posts in between it and my last video post, the brilliant "We Con The World". In keeping with the general theme of that video, I decided to just do a series of posts in honor of the Jewish Sabbat and all the ass-kickery they've been doing over there in Jew Land. So let's start it off with a real ass-kicking recipe of Israeli cuisine I'm sure some of you are going to accuse them of stealing from somebody else.
Now, don't get me wrong. I'm not prejudiced. No, honestly, I'm really not. And to prove it, I'll tell you what I'm going to do. Just to prove I'm every bit as fair and balanced as Fox News-or "Faux News" if you prefer-feel free to send me a recipe from a Jew-hating, anti-Semitic country, and I'll be sure and post it.
Please bear in mind now, it don't have to be an Arab or a Muslim recipe. It can be from any Jew-hating anti-Semitic country. It can be French, German, Russian, Belgian, Spanish, Austrian, hell, take your pick and send it on.
So now, without further ado, let's start the first installment of Jew Day with a recipe that is sure to kick your fucking ass just this side of Sunday.
MEAT CHOLENT
Cholent, a heavy stew, became the answer to the age-old problem of how to have nourishing hot food on the Sabbath without violating injunctions in Jewish traditional law. Since it is permitted to prepare food in advance and keep it warm in an oven lit before the Sabbath began, cholent, which it is not impaired by long, slow cooking (indeed the process improves the flavor), was adopted as the principal Sabbath food in eastern Europe.
In Israel, cholent has become exceedingly popular with every segment of the population. There are even restaurants where one sees lines of customers standing with pot-in-hand waiting for their turn to get "take-home" cholent.
Cholent is served only on weekends. Anyone who partakes of this dish will understand why. It is a thick, heavy, and filling food which induces sleep.
2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine
Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 250 deg F (125 deg C) or for quicker cooking, bake at 350 deg F (180 deg C) for 4-5 hours.
Serves 8-10.
Happy Jew Day.
