•    2 1/2 - 3 lbs (1 - 1 1/2 kgs) flanken (cholent meat)
•    1 med onion
•    5 - 10 lbs (2 - 4 kgs) carrots
•    6 - 10 potatoes,
•    8 pitted prunes
•    3/4 cup sugar
•    2 tablespoons flour
•    water

  1. Bake the meat in the oven in a deep casserole or large saucepan with the onion and enough water to cover the
     bottom of the pan. Bake until soft.

  2. Peel and slice the carrots and potatoes (use processor)

  3. When meat is soft remove it from the saucepan and place carrots, potatoes and prunes in the water. (If too
     little water add a bit - not too much as cooked vegetables settle in the liquid)

  4. When vegetables are soft, place meat back in the saucepan.

  5. Add the sugar (taste to check)

  6. Thicken by adding flour dissolved in water

  7. Bake for a further 1/2 hour