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Cholent Style Liver

For this recipe, use one piece of liver, cut into an oblong or square.
meat, kosher for Passover can be slow cooked for Sabbath

ingredients

serves 8
3 tablespoons chicken fat
2 pounds koshered beef or calves' liver
2 cups water
2 carrots, sliced
2 onions, sliced
1/2 teaspoon salt
1/2 teaspoon paprika

method

1. Heat the fat in a skillet over high heat and the liver until it is evenly coated.

2. Put the meat into a casserole or Dutch oven and add the rest of the ingredients. Cover the pot and bring to a boil.

3. Preheat the oven to 325°F. When liquid boils, transfer the casserole to the oven and cook for 2 hours.

4. Then reduce the heat to minimum, about 250°F, and simmer for 8 hours or overnight.

5. Serve with Farfel or a kugel.

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