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Print this Recipe    Cholent

Basic Cholent

1/2 cup medium barley
1/2 cup small, white lima beans
1/2 cup red kidney beans
6 small red potatoes
1 1/2 lbs. brisket, cut into large chunks
5 or 6 beef marrow or neck bones
1 onion, chopped fine
2 cloves garlic, chopped fine or put through a press
2 T oil
cold water
2 t salt
1 t black pepper, freshly ground

Brown meat and onions in saucepan (or place meat and onions beneath
oven broiler for a few minutes). Rinse barley in a sieve under
cold running water, until water runs clear. Pick over beans and
rinse thoroughly. Peel potatoes and cut into rounds. Add barley,
beans, potatoes, bones and garlic to meat and onions in the saucepan.
Add 6-7 cups cold water, or enough to cover, and bring to a boil
over high heat. Season with salt and pepper and simmer for one
hour. Skim froth as it rises to the surface. Place in oven as
indicated in preface.


Note: Cholent may be made in a crock pot, a heavy pot set on the
stove or in the oven. Prior to *Shabbat* (the Jewish Sabbath),
oven temperature should be reduced to very low. Cholent can also
be cooked conventionally as a stew on top of the stove for about
2 1/2 to 3 hours, or in the pressure cooker for about 45 minutes.

Water or liquid level should be high enough to cover all ingredients
and no higher than within an inch of the top of the pot.

Before sundown on Friday night, place the cholent in a preheated
oven and let it heat until the following day. A few hours before
lunch, check the cholent -- if it is too moist, uncover it and
leave it in the oven to dry. Correct the seasonings as desired.

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