Cholent With Thanks For Jayne Cohen

• olive oil
• 1 cup Bomba rice
• 2 onions, sliced
• 5 garlic cloves, sliced
• 4 carrots, sliced
• 2 lbs brisket or flanken
• 1/2 cup lentils
• flour
• 2 teaspoons honey
• 1 bottle ale
• 1 28 oz can tomatoes
• 5 thyme sprigs
• 1 rosemary sprig
• 6 hamine eggs
• 2 cups fresh lima beans
• 1/4 cup chives, chopped
• 5 new potatoes, cut in half

1. Preheat oven to 200.rnGenerously coat the bottom of a heavy pan with olive oil. Pour in rice. Add the garlic, onion, potatoes, and carrots. Set the meat on the vegetables and sprinkle over a little flour and the honey, flipping the meat so both sides are coated. Add lentils, ale, tomatoes, thyme, and rosemary. Add water until the meat is about covered. Add salt and pepper to taste.
2. Bring the pot to a boil on top of the stove, then bake at 200 degrees for about 12 hrs.
3. Let the cholent cool, then refrigerate. Spoon off solid fat. Reheat gently with the hamine eggs. When the cholent simmers, add the fresh lima beans and simmer another ten minutes or so. Taste for seasoning, stir in chives, and serve. You can serve this over buttered egg noodles with poppy seeds, although it is embarassing to consume four starches in one course: rice, lentils, potatoes and noodles!

olive oil, bomba rice, onions, garlic, carrots, brisket, lentils, flour, honey, tomatoes, thyme, rosemary, hamine eggs, fresh lima beans, chives, new potatoes

Taken from food52.com/recipes/19179-cholent-with-thanks-for-jayne-cohen (may not work)