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  Added: Dec 08, 2010  •  Visited (403)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beef And Potato Stew
(Cholent)
What You Need:
  • 2 large sliced onions
  • 2 tablespoons chicken fat or oil
  • ˝ pound dried beans soaked till tender in cold water
  • 2 pound brisket beef
  • 8 - 10 medium potatoes, peeled and cut in halves or quarters
  • 2 tablespoons flour
  • Salt, pepper, paprika to taste
  • Boiling water to cover

  • How To Cook:
    1. Saute onions in hot fat in the bottom of a heavy pot with a tight-fitting lid.

    2. When light brown, add the prepared beans and potatoes and put the meat in the centre.

    3. Mix flour and seasonings and sprinkle over top.

    4. Add boiling water to cover, adjust lid and cook over heat for 3 - 4 hours.

    5. Lift lid to make sure no additional water is needed and then place the pot on an asbestos mat and simmer.

    6. The flame should be as low as possible without danger of being extinguished if the cholent is to cook slowly overnight and until noon of the following day.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Potato
    Main Ingredient » Vegetables » Beans
    Dish » Stew



     




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