Edith Klein's Cholent

• 1 pound dried Great Northern beans
• 1/4 cup chicken fat or vegetable oil
• 2 large onions, chopped
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 2 1/2 pounds boneless flanken or brisket, in 2-inch chunks
• 1/2 pound pastrami, in one piece
• 1 tablespoon Hungarian paprika
• 1 tablespoon honey
• 1/2 cup pearl barley
• Salt and freshly ground black pepper

1. Place beans in a bowl, cover with cold water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
2. Heat fat or oil in a large, heavy casserole.
3. Add onions and shallots and saute until golden.
4. Stir in garlic and cook for about a minute.
5. Remove the vegetables from the pan with a slotted spoon, draining them well, and set aside.
6. Brown chunks of beef lightly in the fat and remove them.
7. Preheat oven to 400 degrees.
8. Cut pastrami into 1-inch cubes and stir them into the fat, then stir in the paprika and honey.
9. Return onions, shallots, garlic and beef to casserole.
10. Stir in barley.
11. Drain beans and add them.
12. Add 6 cups boiling water to casserole.
13. Cover and place in oven.
14. Bake for 30 minutes.
15. Reduce heat to 250 degrees and bake 30 minutes longer.
16. Remove lid, season to taste with salt and pepper, then cover casserole with a piece of aluminum foil and replace the lid.
17. Place in oven and allow to bake 7 to 8 hours or overnight.

beans, chicken, onions, shallots, garlic, boneless flanken, pastrami, paprika, honey, pearl barley, salt

Taken from cooking.nytimes.com/recipes/4815 (may not work)