Return to Main Recipes Page/Return to Home Page

Cholent, Joan Nathan's (M, TNT)
Source: Food Network, "Taste"
Serves: 8

3 cups onions, chopped plus 1 whole onion with skin
3 tbsp. vegetable oil
3 pounds flanken (short ribs, cut across into strips)
2 tbsp. 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 tsp. salt
1/2 tsp. pepper
1-1/2 tsp. paprika
3/4 pounds marrow bones

Preheat oven to 225°F.

In a skillet sauté 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, approximately 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.

Archivist's Notes:
CYLHA (Consult Your Local Halachic Authority) regarding the last procedure.

Posted by Barbara Leass

Nutritional Info Per Serving: N/A