If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Beef and Bean Stew
Beef and Bean Stew
Beef and bean stew is the perfect way to showcase beans, which simmer alongside long-cooking meats like brisket. Cooked in a smoker, this dish is aromatic and comforting for cool nights.
Commonly known as “Cholent,” this dish is traditionally a slow-cooked stew for Jewish Shabbat. It is also known as Chamin, Dafina, and Skhina.
Although a main dish in itself, it can also be served as a wet-dish among a spread at a BBQ meal.
2 1/2 pounds red potatoes, peeled and halved
2 onions, diced
2 1/2 pounds stewing beef or brisket, cut into chunks
2 marrow bones
3 whole cloves garlic
1/2 cup pearl barley
1 1/2 cups fresh borlotti beans
1/2 teaspoon black pepper
6 eggs (optional)
1 quart low-sodium chicken broth
1 tablespoon kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons turmeric
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
Additional water, as required
12- or 14-inch Dutch oven or 6- to 8-quart pot
In a large Dutch oven or pot (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Sprinkle the onions over the potatoes.
Place the beef in a single layer on top with the marrow bones and whole cloves of garlic tucked within the meat. Sprinkle with a layer of barley.
Place a layer of borlotti beans, then sprinkle with the black pepper. If using the eggs nestle them into the dish now.
In a large bowl whisk together the chicken broth, salt, paprika, turmeric, cumin, and cayenne.
Pour the chicken broth mixture over the layered ingredients, and add more water if needed to make sure that the they are all just covered.
Cook in a smoker for 12 to 16 hours at 200 to 250 degrees F (93 to 120 degrees C).
Peel eggs to serve.