Beef marrow or neck bones (I consider this optional) (up to 6)
1
Onion; chopped fine
2
Cloves garlic; chopped fine or put through a press
2
tb
Oil
Cold water
2
ts
Salt
1
ts
Black pepper
INSTRUCTIONS
Brown meat and onions in oil in saucepan, or place meat and onions beneath
oven broiler for a few minutes.
Rinse barley in a sieve under cold running water. Pick over beans and rinse
thoroughly. Peel potatoes (I don't) and cut into rounds. Add barley, beans,
potatoes, bones and garlic to meat and onions in the saucepan.
Add 6-7 cups of cold water, or enough to cover, and bring to a boil over
high heat. Season with salt and pepper and simmer for one hour. Skim froth
as it rises to the surface.
Place the cholent in a preheated low oven (200-250 degrees F) and let it
heat until the following day. A few hours before lunch check the cholent.
If it is too moist, uncover it and leave it in the oven to dry.
This also works great with a clay pot, or in a slow cooker.
Posted to FOODWINE Digest by Mirjam & Howard Dorn <howard@STAR.NET.IL> on
Nov 20, 1997
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!