Cover the meat with boiling water; add salt;
simmer about one hour. Remove the meat to a
3 quart casserole, saving liquid of course.
Scrub and pare the sweet potatoes; then
quarter and arrange about the meat. Add the
carrots, scrubbed and scraped and cut into
thick slices; and the onion, sliced.
Cover and bake in a moderately hot overn
(375 degrees) until meat is tender--about
one hour.
Mix flour, ginger, and pepper with a little
cool broth, to make a thin paste. Stir this
into the liquid of the casserole dish until
well mixed. Return to oven while mixing a
knaidel.
Clear a place in the center of the casserole
dish to insert this knaidel (which is a
large ball of dough). Then cover again and
bake at reduced heat for an additional hour.
Uncover and if necessary add a little extra
broth. Continue baking until browned on top.
Serves 6.
Knaidel
(Dumpling for cholent or tzimmes)
-
1/2 cup beef or chicken fat, unrendered
-
1 cup flour
-
1 teaspoon baking powder
-
1/4 teaspoon salt
-
Black pepper
-
1 tablespoon minced parsley
-
1 tablespoon minced onion
-
3 tablespoons water (about)
Chop the fat quite fine. Sift together the
dry ingredients; mix with fat.
Add the parlsey and onion. Stir in the water
a little at a time to make a delicate ball
of dough.
Place in center of cholent or tzimmes just
before baking. |
