Cholent Brisket

• 1 cup vegetable oil
• 1 brisket (about 4 pounds)
• Kosher salt and freshly ground black pepper
• 2 medium Spanish onions, thinly sliced
• 1 tablespoon paprika
• 6 garlic cloves, coarsely chopped
• 2 tablespoons honey
• 6 small red bliss potatoes (2 pounds), quartered
• 3 medium carrots, peeled and cut into 1-inch-thick slices
• 1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
• 1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
• 1 cup barley
• 1 pound beef marrowbones, cut by butcher into 1-inch pieces

1. Preheat oven to 225 degrees.
2. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil.
3. Season the brisket with salt and pepper.
4. Brown the brisket in the oil on both sides, then transfer to a platter.
5. Drain the oil from the Dutch oven.
6. Add the remaining 1/2 cup oil and reduce the heat to medium.
7. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes.
8. Add the garlic and cook until fragrant, about 30 seconds.
9. Stir in the honey.
10. Remove the Dutch oven from the heat.
11. Place the brisket on the onion-garlic mixture.
12. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top.
13. Cover with cold water by 4 inches.
14. Stir in 1 tablespoon salt and 1 teaspoon pepper.
15. Return the Dutch oven to the heat and bring to a boil.
16. Skim off any scum that forms on the surface of the liquid.
17. Cover and place it in the oven.
18. Bake for 8 hours or overnight.
19. Remove the brisket from the oven.
20. If it seems dry, moisten it with a little water.
21. When ready to serve, reheat, covered, in a 350-degree oven until it is hot.
22. Transfer to a large platter and serve.

vegetable oil, brisket, kosher salt, spanish onions, paprika, garlic, honey, red bliss potatoes, carrots, beans, green lentils, barley, beef

Taken from cooking.nytimes.com/recipes/7161 (may not work)