---------- Recipe via Meal-Master (tm) v8.02

     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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