Joan nathan's cholent

1 servings

Ingredients

Quantity Ingredient
3 cups Chopped onions; plus 1 whole onion
; with skin
3 tablespoons Vegetable oil
3 pounds Flanken; (short ribs)
2 tablespoons Honey
⅔ cup Mixed dried beans; (cranberry, kidney,
; navy, black and
; lentils), soaked
; overnight
½ cup Barley
4 Potatoes; peeled and left
; whole
½ Head garlic cloves; peeled and left
; whole
1½ teaspoon Salt
½ teaspoon Pepper
1½ teaspoon Paprika
¾ pounds Marrow bones

Directions

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.

Yield: 8 servings

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Recipe by: TASTE SHOW #TS4785

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