Cholent Brisket

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Title: CHOLENT BRISKET
Categories: Beef, Main dish, Jewish, Passover
Yield: 8 servings

-CHERYL GAVARD (HWDP78B)
2 lb Brisket
1 c Onions; thin sliced
2 tb Chicken fat
2 ts -salt; I use less about 1/2
-pepper to taste
-several small pieces
-of marrow bone
4 md Potatoes; cut in 4 pieces.
1 c Dry limas; soaked
-in water overnight
-boiling water

Fry the onions in the fat until golden. Salt and
pepper the meat and brown in fat on all sides. Turn
the meat and onions into a 4 QT casserole with a tight
lid. Arrange the marrow > bones around the meat. Also
arrange the potatoes and the soaked limas. Add the
boiling water to cover; using some of the water the
limas were soaked in so that all is covered. Add More
S&P if needed. I sometimes add a bit of garlic and
some ginger. Cover tightly and bake either over night
on a low oven of 250-275 or Cook on top of stove for
3-4 hours simmering gently.

Formatted by Elaine Radis; 1992

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