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3 md Onions, diced
1/4 c Vegetable oil or schmaltz
3 lb To 4 lbs brisket
2 c Dried lima beans (soaked in water overnight)
4 Cloves garlic, crushed
2 tb ;Salt
2 c Kasha (whole buckwheat groats are preferable, medium are okay, too)
6 c ;Water
* or you may substitute 6 flanken
Preheat oven to 350F. In a skillet, heat oil or schmaltz. Saute onions until they are lightly browned. In a large Dutch oven, place sauteed onions, meat, soaked lima beans, garlic, & salt. Place kasha on top & pour water over everything. Cover tightly. Bake in preheated oven for 3 to 4 hrs or until meat is very tender. Check every hr to see if cholent is too dry. Add hot water, 1/2 cup at a time, if needed. When meat is tender, remove & slice. Arrange on a platter & surround w/cholent ingreds. Can be served hot or warm. Makes 6 to 8 servings.