8 servings



2 cups dried lima beans, soaked overnight
3 lbs. beef brisket
3 onions, diced
3 tbsp. oil
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 cup pearl barley
2 tbsp. all-purpose flour
2 tsp. paprika
6 White potatoes, quartered


In Dutch oven brown the meat and onions in the fat. Sprinkle with salt, pepper, and ginger. Add the beans, barley, and unpeeled potatoes. Sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly. Bake in a 350°F oven 4-5 hours, or in a 250°F oven 24 hours. Slice the meat and serve with the barley, potatoes, and beans.

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