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Meat Cholent
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Heavy meat stew slow cooked and served on Shabbat. Cholent is the Ashkenazi version of the Shabbat stew.

Serves: 8-10

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Ashkenazi Meat Entree

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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


  1. Soak the beans overnight in water then drain.
  2. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine).
  3. Sprinkle brisket with salt, pepper and ginger.
  4. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika.
  5. Place uncooked eggs in shells on top.
  6. 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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