Title: NEW ORLEANS' CHOLENT
Categories: Beef, Main dish, Jewish
Yield: 6 servings
Whole Brisket
-salt to taste
Cayenne pepper; to taste
3 tb Olive oil
3 Onions; peeled and sliced
-thickly
2 c Dried lima; OR fava
-kidney or other beans
-washed and drained
4 c Water; or to cover
1 tb Flour
rub the brisket with the garlic, salt and cayenne
pepper, sear in a heavy skillet in the olive oil
Surround with the garlic, onions, beans and salt, add
water, cover and bake in a preheated 250 degree oven
for 8 hours.
Just before serving mix the flour with 1/4 cup of the
gravy, stirring briskly. Then stirring constantly,
pour the paste into the gravy. Yield 12 servings TIP
you can also cook the dish ahead of time, refrigerate
overnight, skim off the fat, slice the brisket and
reheat
SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan
Nathan Posted on PRODIGY, 9/94*; formatted by Elaine
Radis BGMB90B; GEnie E.RADIS
