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Cholent

12 small potatoes, peeled
salt
pepper
flour
6 eggs
1 cup schmaltz or beef fat
½ tsp. sugar
4 lbs. brisket, cut in cubes

Roll potatoes in salt, pepper and flour. Beat eggs, schmaltz and sugar. Add enough flour to make a soft dough that holds together. Place dough in a roaster. Arrange meat and potatoes around it. Cover with lightly salted water, to about 1 inch above ingredients. Cover and bake at 250º for 24 hours. Serves 8. You can substitute a large knaidel for the dough, as in tzimmis. You can also add sliced carrots, diced or sliced celery, a quartered tomato and kasha in place of potatoes.







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