Tcholent
Item
Title
Tcholent
Description
A recipe for Tcholent
Creator
Hadassah Baldinger
pages
55
transcription
Ingredients
2 lb. pot roast meat (with some fat)
2 bones
1 ½ c. beans (presoak night before using)
½ c. barley
2 onions
3 lb. potatoes
½ c. oil
2 tsp. salt
½ tsp. pepper
1 tsp. paprika
Directions
Use big heavy pot with tight lid. Brown meat in ¼ cup oil. Chop onions and brown in remaining oil. Put bones in with meat into pot. Add beans, barley and potatoes, arranging nicely around meat and bones. Sprinkle with seasoning, add the fried onions. Cover with water. Bring to a boil on top of stove; cover tightly and put into oven. Bake overnight at 250° or at 350° for 4-5 hours.
2 lb. pot roast meat (with some fat)
2 bones
1 ½ c. beans (presoak night before using)
½ c. barley
2 onions
3 lb. potatoes
½ c. oil
2 tsp. salt
½ tsp. pepper
1 tsp. paprika
Directions
Use big heavy pot with tight lid. Brown meat in ¼ cup oil. Chop onions and brown in remaining oil. Put bones in with meat into pot. Add beans, barley and potatoes, arranging nicely around meat and bones. Sprinkle with seasoning, add the fried onions. Cover with water. Bring to a boil on top of stove; cover tightly and put into oven. Bake overnight at 250° or at 350° for 4-5 hours.
