Thanks to Rosalie Steinfeld
for this winning recipe!
1/4 tsp. pepper
flanken or single chuck, cut up into small pieces.
In food processor, or by hand,
grate potatoes and onion.
Put into bowl and add eggs, salt
and pepper. Mix well.
Add meat and pour into roaster orenamel
Put into oven at 350 for l hour.
Before Shabbos, put into oven
at 250 degrees F and leave over Shabbos until lunchtime.
This cholent is excellent all year
round. I make it on Thursday by baking it at 350 F. for 1 hour and
then right before Shabbos I put it in the oven at 250 and leave
it until the next day lunch.