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Slow-cooked Shabbat Stew

Rinse beans under cold water. Place in a cooking pot and cover with water. Soak for five to eight hours, or overnight. Drain the next day. Over medium heat, heat oil and sauté the onion until transparent. Add garlic; stir. Add paprika, salt and pepper, and continue cooking for about one minute. Remove from heat. In a large baking dish, combine beans, onion mixture, barley, potatoes, brisket and bone. Carefully slip in raw unshelled eggs and bury under Cholent mix. Add water to cover. Cover baking dish tightly (use aluminum foil to cover if you don't have a baking dish lid). Bake at 200-degrees F for at least six hours and up to eighteen hours. Check liquid level occasionally to prevent Cholent from drying; replenish if needed.


When ready to serve, remove and shell eggs, serving in quarters as first course with fresh raw vegetables or crackers. Remove brisket and slice. Place brisket and Cholent on a large serving platter. Recipe yields six or seven generous portions.


Suggestion: Serve Cholent with an assortment of pickles and sauerkraut.


*Cholent image (C) Gilabrand (2009); used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.


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