Recipe for Meat Cholent


2 cup dried lima beans
3 lb brisket
3 onion; diced
3 tablespoon fat
2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1 cup pearl barley
2 tablespoon flour
2 teaspoon paprika


Soak the beans overnight in water to cover. Drain. Use a heavy saucepan or dutch oven and brown the meat and onions in the fat. Sprinkle with the salt, pepper and ginger. Add the beans and barley and sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours in a 250 degrees oven or, for quicker cooking in a 350 degrees oven 4-5 hours. Slice the meat and serve with the barley and beans. Serves 8-10.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here