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Cholent

ingredients

serves 8 - 10
225 g (8 oz) dried baby butter beans
225 g (8 oz) dried red kidney beans
225 g (8 oz) dried yellow split peas
225 g (8 oz) dried lentils
2 oz butter or margarine
4 large onions, quartered
2 cloves garlic, crushed
5 g (1 tsp) black pepper
5 g (1 tsp) salt
10 g (2 tsp) paprika
2 kg (4 lb) beef brisket
700 ml (1 1/4 pt) white wine
675 g (1 1/2 lb) potatoes, peeled and quartered

method

1. Preheat the oven to 230°C (450°F) Gas 8.

2. Put the dried legumes in separate bowls. Add 700 ml ( 1 1/4 pt) of cold water to each bowl and leave the legumes to soak overnight. Drain well.

3. Melt the butter or margarine in a large heavy pot. Add the onions and brown them.

4. Add the garlic, pepper, salt and paprika. Add the brisket and brown it.

5. Add the wine, 900 ml (1 3/4 pt) cold water, all the legumes and the potatoes.

6. Bring the liquid to a boil. Cover the pot tightly and place it in the oven.

7. Bake for 1 hour, then reduce the heat to 150°C (300°F) Gas 2 and bake for a further 90 minutes.

8. Remove the brisket from the pot and let it rest for 10 minutes before slicing.

9. Arrange the legumes and potatoes around the brisket and spoon over the broth.

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