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This hearty Pesach cholent is a traditional slow-cooked stew made without processed products, perfect for Shabbos.
6 strips brisket (strips cut the long way from a brisket; ask your butcher)
1 bag onions (about 4–5 medium onions), sliced
1–2 beets, peeled and chopped
1–2 plum tomatoes, chopped
2 marrow bones
Pereg Paprika, to taste
salt, to taste
Pereg Black Pepper, to taste
2–3 tablespoons homemade or Gefen ketchup (or to taste)
chicken soup (enough to generously cover the ingredients; do not use water)
5 raw potatoes, peeled and cut into chunks
2 boiled potatoes, peeled
Season four strips of brisket with paprika, salt, and pepper.
In a large pot, layer the beef strips, sliced onions, chopped beets, and chopped plum tomatoes.
Cover and cook for a few hours until the meat is tender. Remove from the pot. At this stage, the mixture can be frozen if desired.
Fry the remaining onions until golden brown.
Add the two extra strips of brisket and the marrow bones, cooking briefly to sear.
Add the previously-cooked beef strips and vegetables (from steps 2 and 3) back into the pot with the fried onions and extra meat. Stir in ketchup. Pour in enough chicken soup to generously cover all ingredients. Add the five raw potatoes and two boiled potatoes into the pot.
Cover the pot and cook on low heat for several hours (overnight is ideal), stirring occasionally if needed.
Ladle the cholent into bowls, ensuring a mix of meat, marrow, vegetables, and potatoes in each serving.
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