Planning A Meal? Try these:
Side: Latkes
Ave. Rating is


More Like This:
Baked Beef Brisket Ave. Rating is 5
Brisket with Sun-Dried Tomatoes Ave. Rating is 5
honey cracker chicken Ave. Rating is 5
Cholent Ave. Rating is
Chicken Paprika Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Meat Cholent
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

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

Serves: 8-10

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

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

Directions

  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)

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader