Cholent Style Liver recipe
information
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
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
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.
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.
serving amount
serves 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
