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What You Need:
(To Serve: 4 - 6)
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2 large sliced onions
2 tablespoons chicken fat or oil
½ 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
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Translate this recipe:
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| How To Cook: |
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1. Saute onions in hot fat in the bottom of a heavy pot with a tight-fitting lid.
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2. When light brown, add the prepared beans and potatoes and put the meat in the centre.
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3. Mix flour and seasonings and sprinkle over top.
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4. Add boiling water to cover, adjust lid and cook over heat for 3 - 4 hours.
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5. Lift lid to make sure no additional water is needed and then place the pot on an asbestos mat and simmer.
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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.
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