Potato Cholent

Recipe Ingredients

6		Eggs
1 cup	237ml	Fat - melted
2 cups	125g / 4.4oz	Flour - sifted
3 teaspoons	15ml	Salt
3 lbs	1362g / 48oz	Flanken
6		Potatoes - peeled and halved
1/2 teaspoon	2.5ml	Pepper
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder

Recipe Instructions

Beat the eggs, fat, flour and 1 teaspoon salt together. Form into a flat mound and place in the center of a Dutch oven or baking dish. Place the meat on one side of the dough and arrange the potatoes around it. Sprinkle with the pepper, paprika, garlic powder and remaining salt. Add enough boiling water to cover all the ingredients. Cover tightly and bake in a 250 degree oven 24 hours or in a 350 degree oven 4 to 5 hours.

Slice the meat, cut the crust and serve with the potatoes. Serves 6 to 8.

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

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