Meat Cholent
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Posted by:jrt
Heavy meat stew slow cooked and served on Shabbat. Cholent is the Ashkenazi version of the Shabbat stew.
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Ingredients
2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine
Directions
- Soak the beans overnight in water then drain.
- Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine).
- Sprinkle brisket with salt, pepper and ginger.
- Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika.
- Place uncooked eggs in shells on top.
- Add enough boiling water to cover one inch above the mixture and cover tightly. Cholent may be baked for 24 hours at 250 degrees (F) or 5 hours at 350 degrees (F)
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