Israeli Sabbath Brisket

Name: Israeli Sabbath Brisket
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: 2 bay leaves; 700 g/1 lb 9 oz brisket, cut into large chunks; 4 tbsp dark brown sugar; 2 tbsp olive oil, plus extra if needed; 400 g/14 oz tinned red kidney beans, drained and rinsed; 2 tbsp tomato purée; salt and freshly ground black pepper; 1½ tsp sweet, smoked or hot paprika, or to taste; 4 eggs, at room temperature; 1 tbsp dried thyme; 400 g/14 oz new potatoes, peeled and halved or quartered, if large; 100 g/3½ oz/½ cup pearl barley; chopped parsley leaves, to serve; 2 onions, chopped; 4 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

700 g/1 lb 9 oz brisket, cut into large chunks
2

Main course

Method

Season the brisket with salt and pepper. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the beef and fry for 3–5 minutes, until browned on all sides, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Use a slotted spoon to transfer the beef to the slow cooker. Add the beans and potatoes to the cooker.

Pour off any e