Joan Nathan's Cholent
- 3 cups chopped onions, plus 1 whole onion with skin
- 3 tablespoons vegetable oil
- 3 pounds flanken (short ribs)
- 2 tablespoons honey
- 2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight
- 1/2 cup barley
- 4 potatoes, peeled and left whole
- 1/2 head garlic cloves, peeled and left whole
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons paprika
- 3/4 pound marrow bones
- Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened.
- Add meat and brown well.
- In an 8-quart casserole heat honey for a few minutes until lightly caramelized.
- Add rinsed, drained beans, barley, potatoes and the meat.
- Scatter garlic cloves around the meat.
- Dissolve salt, pepper and paprika in a cup of water and pour over meat.
- Add whole onion and bones.
- Add enough water to cover ingredients.
- Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes.
- Transfer casserole to oven and cook overnight.
- The next morning, check casserole.
- If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours.
- To serve, spoon onto a large platter, keeping each ingredient separate.
onions, vegetable oil, flanken, honey, mixed dried beans, barley, potatoes, garlic, salt, pepper, paprika, bones
Taken from www.foodnetwork.com/recipes/joan-nathans-cholent-recipe.html (may not work)