This Bukharian Jewish Meaty Rice Dish is the Crockpot Meal You Need
Ingredients
- 2 lb. brisket excess fat trimmed
- 1 24-oz. can diced tomatoes
- 2 medium yellow onions chopped
- 1 Granny Smith apple peeled and grated
- 1 lemon juice
- 1-2 russet potatoes whole, plus skin on, rinsed and scrubbed
- 2 cups round short grain rice (often sold in the Asian aisles)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper freshly ground
- 2 tsp. sweet paprika
- 3 1/2-4 cups water
- 4 eggs rinsed
Instructions
- Fill a medium-size pot halfway full with water. Bring to a boil.
- Cut the brisket in 1-inch pieces and place in the boiling water. Cook for 2 minutes.
- Line the slow cooker with a plastic, disposable liner.
- Add the partially cooked meat, along with the chopped onion, canned tomatoes, grated Granny Smith apple, lemon juice, salt, pepper, and paprika to the slow cooker.
- Rinse the rice well, until the water runs clear, then add it to the pot.
- Cover the ingredients with the water, then nestle in the whole potatoes. Place the eggs in a slow cooker bag and add them to the pot.
- Cook on low for 10-12 hours.
- Check in the morning and add more water if it seems dry.
- Add another large squeeze of lemon juice before serving. Serve with prepared tahini, Israeli chopped salad and challah.
Notes
I prefer to use a crockpot liner for easy cleanup with this dish. It is plastic and disposable, and a huge time saver.
(Leanne Shor is a food writer and photographer based in Pennsylvania. She has worked in pastry kitchens and restaurants for years, learning from some of the finest in the industry. Her recipes and photos have been featured by The FeedFeed, Today Show Food, Whole Foods, The Kitchn and Pinterest.)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.