Joan Nathans Cholent

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Joan Nathans Cholent Ingredients

3 c Chopped onions; plus 1 whole	1/2 c Barley
; with skin	4 Potatoes; peeled and left
3 tb Vegetable oil	; whole
3 lb Flanken; (short ribs)	1/2 Head garlic cloves; peeled
2 tb Honey	; whole
2/3 c Mixed dried beans;	1 1/2 ts Salt
; navy, black and	1/2 ts Pepper
; lentils), soaked	1 1/2 ts Paprika
; overnight	3/4 lb Marrow bones

Instructions for Joan Nathans Cholent

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.

Main Ingredient: Cuisine: Uncategorized

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