Joan Nathan's Cholent
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1360 g
Rib (flanken short)2 tbsps
Honey1 cup
Barley1.5 tsps
Salt1 tsp
Pepper1.5 tsps
Paprika1360 g
Bone (marrow)Directions:
1
Preheat oven to 225 degrees F
2
In a skillet saute chopped onions in oil until softened
3
Add meat and brown well
4
In an 8-quart casserole heat honey for a few minutes until lightly caramelized
5
Add rinsed, drained beans, barley, potatoes and the meat
6
Scatter garlic cloves around the meat
7
Dissolve salt, pepper and paprika in a cup of water and pour over meat
8
Add whole onion and bones
9
Add enough water to cover ingredients
10
Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes
11
Transfer casserole to oven and cook overnight
12
The next morning, check casserole
13
If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours
14
To serve, spoon onto a large platter, keeping each ingredient separate