💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › non-regional › jewish › cho… captured on 2022-06-12 at 01:02:06.
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---------- Recipe via Meal-Master (tm) v8.02
Title: CHOLENT
Categories: Meats, Soups, Jewish
Yield: 4 servings
-Marlene Sinyard HFWK05A
1 c Dried Navy beans
1 1/2 lb Boneless beef chuck; cut
-into 4 equal pieces
4 Potatoes; peeled
1 Onion; quartered
1 ts Salt
1/8 ts Black pepper; fresh ground
3 c Chicken stock
Soak the beans in water to cover overnight.
Preheat the oven to 350 degrees.
Drain the beans and place them in a large clay bean
pot with the meat, potatoes, onion, salt, and pepper.
Add enough water to just reach the top of the
ingredients, about 1 1/2 cups. Cover the pot tightly,
first with a piece of aluminum foil, then with the lid
of the pot. Bake for 30 minutes. Reduce heat to 200
degrees and bake for 10 hours or more. Do not disturb
in any way.
Serve the cholent in soup plates, adding a little hot
chicken broth, if you wish.
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