INGREDIENTS:
1 c Dried Navy beans
1 1/2 lb Boneless beef chuck; cut into 4 equal pieces
4 Potatoes; peeled
1 Onion; quartered
1 ts Salt
1/8 ts Black pepper; fresh ground
3 c Chicken stock
Soak the beans in water to cover overnight.
Preheat the oven to 350 degrees.
Drain the beans and place them in a large clay bean
pot with the meat, potatoes, onion, salt, and pepper.
Add enough water to just reach the top of the
ingredients, about 1 1/2 cups. Cover the pot tightly,
first with a piece of aluminum foil, then with the lid
of the pot. Bake for 30 minutes. Reduce heat to 200
degrees and bake for 10 hours or more. Do not disturb
in any way.
Serve the cholent in soup plates, adding a little hot
chicken broth, if you wish.
Please report any bad links..Thanks, Buzz
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1 c Dried Navy beans 1 1/2 lb Boneless beef chuck; cut into 4 equal pieces 4 Potatoes; peeled 1 Onion; quartered 1 ts Salt 1/8 ts Black pepper; fresh ground 3 c Chicken stock Soak the beans in water to cover overnight. Preheat the oven to 350 degrees. Drain the beans and place them in a large clay bean pot with the meat, potatoes, onion, salt, and pepper. Add enough water to just reach the top of the ingredients, about 1 1/2 cups. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot. Bake for 30 minutes. Reduce heat to 200 degrees and bake for 10 hours or more. Do not disturb in any way. Serve the cholent in soup plates, adding a little hot chicken broth, if you wish.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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