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Receta Joan Nathan's Cholent
by Global Cookbook

Joan Nathan's Cholent
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Ingredientes

  • 3 c. Minced onions, plus 1 whole onion with skin
  • 3 Tbsp. Vegetable oil
  • 3 lb Flanken, (short ribs)
  • 2 Tbsp. Honey
  • 2/3 c. Mixed dry beans, (cranberry, kidney, navy, black and lentils), soaked overnight
  • 1/2 c. Barley
  • 4 x 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 lb Marrow bones

Direcciones

  1. Preheat oven to 225 degrees F. In a skillet saute/fry minced onions in oil till softened. Add in meat and brown well.
  2. In an 8-qt casserole heat honey for a few min till lightly caramelized. Add in rinsed, liquid removed beans, barley, potatoes and the meat.
  3. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a c. of water and pour over meat. Add in whole onion and bones. Add in sufficient water to cover ingredients.
  4. Bring to a boil, cover with aluminum foil and lid and simmer 15 min.
  5. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook till water evaporates to a thick sauce, about 2 hrs. To serve, spoon onto a large platter, keeping each ingredient separate.
  6. Yield: 8 servings