Title: Chalena (jewish sabbath meal-in-one)
 Categories: None
      Yield: 1 Servings
 
      2    Onions; sliced
      2    Cloves of garlic; minced
      2 tb Chicken fat or oil
    1/2 lb Lima beans; presoaked
    1/2 c  Barley; presoaked
      6    White potatoes; peeled and
           -quartered
      1    Bay leaf
      2 lb Beef brisket or short ribs
      2 tb Flour
           Ground pepper
           Salt
      1 tb Paprika
           Boiling water
 
  Mrs. Beverly Applebaum Barley and paprika figure prominently in this
  traditional Jewish stew. Barley was an important crop in San
  Bernardino, eventually fueling the several breweries that cropped up
  in the 1860s and 1870s. A wide variety of spices were available in
  San Bernardino at this period, but paprika has not been documented.
  Brown the onions and the garlic lightly in the chicken fat or oil,
  using a heavy pot. Pour in the beans, barley, potatoes, and bay leaf.
  Make a space in the center and in it place the meat. Mix the powdered
  seasonings with the flour and a little water to form a slurry and
  pour it over the bean mixture. Add boiling water almost to the top of
  the pot. Cover tightly and bake in a slow oven at about 300ø until
  the meat and beans are tender.