| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Medium barley |
| 1/2 | c | Small white beans |
| 1/2 | c | Red kidney beans |
| 6 | sm | Red potatoes |
| 1 1/2 | lb | Stew meat; cut into chunks |
| 5 | 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
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