A Bukarian Brisket & Rice Dish
Made In A Crockpot
INGREDIENTS
- 2 lb Brisket (trim the excess fat)
- 24 oz. Tomatoes (canned) (diced)
- 2 Onions (medium) (yellow ) (chopped)
- 1 Granny Smith apple, peeled & grated
- 1 Lemon (juice)
- 1-2 Potatoes (russet) (whole + skin on) (rinsed & scrubbed)
- 2 C Rice (short grain) (often sold in the Asian aisles)
- 2 t Kosher salt
- 1/2 t Black Pepper (freshly ground black)
- 2 t Paprika (sweet)
- 3 1/2 – 4 C Water
- 4 Eggs ( rinsed)
DIRECTIONS
- 1. Fill a medium sized pot halfway full with water bring to a boil.
- 2. Cut the brisket in 1” size pieces & place in the boiling water.
- 3. Cook for 2 minutes.
- 4. Line the slow cooker with a plastic, disposable liner.
- 5. Add the partially cooked meat, along with the chopped onion, canned tomatoes,
grated Granny Smith apple, lemon juice, salt, pepper & paprika to the slow cooker. - 6. Cover the ingredients with the water, then nestle in the whole potatoes.
- 7. Rinse the rice well, until the water runs clear, then add it to the pot.
- 8. Cover on low for 10-12 hours.
- 9. Check in the morning & add more water if it seems dry.
- 10. Add another large squeeze of lemon juice before serving.
NOTES
If you want to, you could add prepared tahini,
Israel chopped salad & challah to your meal.
Copyright © 2012 -2018 KosherWoman.com
All rights reserved