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SABBATH STEW / DFINA |
SERVES 8
Israel’s many Jews eat slow-cooked stews on Sabbath. Put in
the oven on Friday before nightfall, the stew cooks overnight
and is eaten for lunch the next day after the morning synagogue
service. All of these stews contain meat and white beans of
some type and are very nutritious. This version is characterized
by the hard-cooked eggs, which will have delicious, creamy
yolks from cooking so slowly.
the oven on Friday before nightfall, the stew cooks overnight
and is eaten for lunch the next day after the morning synagogue
service. All of these stews contain meat and white beans of
some type and are very nutritious. This version is characterized
by the hard-cooked eggs, which will have delicious, creamy
yolks from cooking so slowly.
1 ¼ c. (1/2 pound) chickpeas
1 ¼ c. (1/2 pound) navy beans
2 tbsp. Vegetable oil or olive oil
2 large onions, peeled and finely chopped
8 small new potatoes, scrubbed or peeled
2 pounds beef (flank steak, short ribs, or brisket),
rinsed under cool water and cut into 2-inch cubes
4 cloves garlic, peeled and finely chopped
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Allspice
8 uncooked eggs in their shells
1 tbsp. Salt
½ tsp. Pepper
1 ¼ c. (1/2 pound) navy beans
2 tbsp. Vegetable oil or olive oil
2 large onions, peeled and finely chopped
8 small new potatoes, scrubbed or peeled
2 pounds beef (flank steak, short ribs, or brisket),
rinsed under cool water and cut into 2-inch cubes
4 cloves garlic, peeled and finely chopped
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Allspice
8 uncooked eggs in their shells
1 tbsp. Salt
½ tsp. Pepper
Soak chickpeas and navy beans in separate bowls of water
overnight.
Preheat oven to 375 F.
Heat oil over medium- high heat and sauté onions until golden
brown.
Place onions, potatoes, and meat into a casserole with a
tight-fitting lid. Add drained chickpeas and navy beans plus
garlic, coriander, cumin, and allspice to the pot and mix.
Add the eggs in their shells and enough water to cover
contents. If lid of pot does not fit tightly, put a layer of foil
between pot and lid.
Bake stew for 1 hour. Stir in slat and pepper. Reduce heat to
lowest setting and cook for 7 to 8 hours.
Remove eggs from shells and cut into quarters. Serve stew
hot, garnished with egg.
overnight.
Preheat oven to 375 F.
Heat oil over medium- high heat and sauté onions until golden
brown.
Place onions, potatoes, and meat into a casserole with a
tight-fitting lid. Add drained chickpeas and navy beans plus
garlic, coriander, cumin, and allspice to the pot and mix.
Add the eggs in their shells and enough water to cover
contents. If lid of pot does not fit tightly, put a layer of foil
between pot and lid.
Bake stew for 1 hour. Stir in slat and pepper. Reduce heat to
lowest setting and cook for 7 to 8 hours.
Remove eggs from shells and cut into quarters. Serve stew
hot, garnished with egg.
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Soaking time: overnight
Preperation time: 30
minutes
Cooking time: 8 to 9
hours
Preperation time: 30
minutes
Cooking time: 8 to 9
hours
