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Sephardic String Bean and Beef Stew



  • 3 pounds lean brisket
  • 1 clove garlic
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 12 tiny whole onions or 3 large onions, sliced
  • 4 whole black peppercorns
  • 1/2 teaspoon whole allspice
  • 2 cups water
  • 2 pounds fresh string beans


  1. Rub the brisket with garlic and season well.
  2. Brown the meat in the oil and then remove from pot.
  3. Spread the onions in the pot and replace the brisket along with peppercorns and allspice placed in a cheesecloth bag so they can easily be removed later.
  4. Add water to cover and simmer covered for 2 hours.
  5. Let stand until cool; then refrigerate overnight.
  6. Before serving, skim fat and slice thin.
  7. Add green beans to meat and simmer about 30 minutes or until beans are tender.

Season and serve.

Hudson Valley Restaurant Week is back this April 8-21!