Tcholent

1 pot

Ingredients

Quantity Ingredient
2 larges Onions, diced
2 tablespoons Chicken fat
½ pounds Dried lima beans (soaked in cold water overnight)
10 mediums Potatoes, quartered
2 pounds Beef brisket
2 tablespoons Flour
Salt, pepper, paprika to taste
Boiling water to cover

Directions

Saute onions in hot fat in the bottom of a dutch oven or any other heavy iron pot with a tight fitting lid. When onions are brown, add the beans, potatoes and place meat in the center. Mix flour and seasonings and sprinkle over the top. Add boiling water to cover.

Close lid and cook over low heat for 3 to 4 hours. Lift cover to make sure no additional water is needed, cover and place in a 375 oven for ½ hour. Lower heat to 225 degrees and allow to stay all day or over night. Keep covered tightly, no basting and no peeking.

The pot may be given an additional shake or two before being placed in the oven. The tcholent can also be cooked on the top of the stove.

After the first 3 to 4 hour, place the pot on the blech over a dimmer flame. The flame should be as low as possible without the danger of extinguishing during the night. Let the pot sit on the stove until ready to serve.

Submitted By MICHELLE HOWE On 06-26-95

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