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
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4785
Converted by MM_Buster v2.0l.