Basic Cholent Recipe

• 1/2 c. Medium barley
• 1/2 c. Small white beans
• 1/2 c. Red kidney beans
• 6 sm Red potatoes
• 1 1/2 lb Stew meat, cut into chunks
• 5 x Beef marrow or possibly neck bones (I consider this optional) (up to 6)
• 1 x Onion, minced fine
• 2 x Cloves garlic, minced fine or possibly put through a press
• 2 Tbsp. Oil Cool water
• 2 tsp Salt
• 1 tsp Black pepper

1. Brown meat and onions in oil in saucepan, or possibly place meat and onions beneath oven broiler for a few min.
2. Rinse barley in a sieve under cool running water.
3. Pick over beans and rinse thoroughly.
4. Peel potatoes (I do not) and cut into rounds.
5. Add in barley, beans, potatoes, bones and garlic to meat and onions in the saucepan.
6. Add in 6-7 c. of cool water, or possibly sufficient to cover, and bring to a boil over high heat.
7. Season with salt and pepper and simmer for one hour.
8. Skim froth as it rises to the surface.
9. Place the cholent in a preheated low oven (200-250 degrees F) and let it heat till the following day.
10. A few hrs before lunch check the cholent.
11. If it is too moist, uncover it and leave it in the oven to dry.
12. This also works great with a clay pot, or possibly in a slow cooker.

barley, white beans, red kidney beans, red potatoes, meat, neck, onion, garlic, water, salt, black pepper

Taken from cookeatshare.com/recipes/basic-cholent-79366 (may not work)