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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe


Amount Ingredient
1 1/4 cups dry mixed beans (your favorite)
2 tablespoons vegetable oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 1/2 tablespoons Hungarian paprika
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fresh ground black pepper
3/4 cup barley
1 1/2 pound potatoes, peeled, cut into large chunks
1 pound beef brisket
1 smoked beef bone or marrow bone
6 fresh eggs in shell, washed

Rinse beans then soak for 5 to 8 hours in enough water to have three finger-deep water over top of beans. When soaked, drain. Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add beef and sear. Remove beef from skillet, add garlic, stir for several minutes over heat then add paprika, salt and pepper, and continue to cook for a minute. Remove from heat.

Combine beans, onion mixture, barley, potatoes, brisket and bone in a large baking dish or Dutch oven with a tightly-fitting lid. Carefully slip in raw unshelled eggs and bury them under cholent mix. Add water to cover. Place tightly covered pot in oven and bake at 200 degrees F for at least 6 hours and up to 18 hours. Check liquid level occasionally to prevent cholent from drying out and replenish if needed. When ready to serve, dig out eggs, shell them and serve in quarters as first course with fresh raw vegetables, crackers, and the Florida spiced eggplant dip. Remove brisket and slice. Serve brisket and cholent family style on serving dish.

Look for "Fresh from Florida" ingredients at your grocery store.

Find More "Fresh From Florida" Recipes for Shabbat and Holidays
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