Meat Cholent

Recipe Ingredients

2 cups	320g / 11oz	Dried lima beans
3 lbs	1362g / 48oz	Brisket
3		Onions - diced
3 tablespoons	45ml	Fat
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Ginger
1 cup	237ml	Pearl barley
2 tablespoons	30ml	Flour
2 teaspoons	10ml	Paprika

Recipe Instructions

Soak the beans overnight in water to cover. Drain.

Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat. Sprinkle with the salt, pepper and ginger. Add the beans and barley and sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly.

Cholent may be baked for 24 hours in a 250 degree oven or, for quicker cooking, bake in a 350 degree oven 4 to 5 hours. Slice the meat and serve with the barley and beans. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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