Preparation info

  • Difficulty


  • Serves


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New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

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This traditional Shabbat lunchtime stew is cooked for 15 hours. As the song goes, ‘Good things come to those who wait!’


  • 1.25 kg (2 lb 12 oz) beef short ribs or other stewing beef
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 1 tablespoon salt
  • 2 brown onions, finely chopped
  • 12 garlic cloves, finely chopped
  • 60 g ( oz) honey
  • 3 teaspoons smoked paprika
  • 1 teaspoon ground black pepper
  • 200 g (7 oz) black-eyed beans, rinsed
  • 100 g ( oz) whole wheat, rinsed
  • 500 g (1 lb 2 oz) carrots, quartered
  • 500 g (1 lb 2 oz) turnips, halved (or left whole if small)
  • 1.5 litres (52 fl oz/6 cups) cold water (enough to cover the meat by at least 5 cm/2 inches)


The Stew

Preheat the oven to 100°C (200°F/Gas ½). Cut the meat into big evenly sized chunks and brown in 2 tablespoons of the oil with 2 teaspoons of the salt in a flameproof casserole dish over high heat. Remove the browned meat, add the rest of the oil and sauté the onions and garlic for a few minutes. Add the honey, paprika, pepper and remaining salt. Return the meat to the pot and coat with the sauce. Add the black-eyed beans, wheat, carrots and turnips and cover with cold water. Bring to the boil, remove the scum from the surface and cover with a tight-fitting lid.

Cooking in the Oven

Place the casserole dish in the oven and cook for 15 hours. Usually, this is done overnight. In the morning or halfway through the cooking time, check that the meat is still covered with water and, if necessary, add more water so that the water level is at least 3 cm ( inches) above the meat.