Ingredients
Units
Scale
- 2 lb brisket, excess fat trimmed
- 1 24 oz can diced tomatoes
- 2 medium yellow onions, chopped
- 1 Granny Smith apple, peeled and grated
- juice of 1 lemon
- 1–2 russet potatoes, whole with skin on, rinsed and scrubbed.
- 2 cups round, short-grain rice (often sold in the Asian aisles)
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp sweet paprika
- 3½–4 cups water
- 4 eggs, rinsed
Instructions
- Fill a medium sized pot halfway full with water. Bring to a boil.
- Cut the brisket in 1” size pieces, and place in the boiling water. Cook for 2 minutes.
- Line the slow cooker with a plastic, disposable liner (optional).
- 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 (optional, or just nestle them in-between the potatoes), 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 (optional) for easy clean-up with this dish. They are plastic, and disposable and a huge time saver during clean up.
- Prep Time: 20 minutes
- Cook Time: 10-12 hours
- Category: Stew
- Method: Crockpot
- Cuisine: Bukharian