Cholent

Name: Cholent
Ingredients: 2 medium potatoes, peeled and cut into 1 1/2-inch chunks; 1 medium onion, peeled and cut into 1 1/2-inch chunks; 1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks; Pepper, to taste; 3/4 cup pearl barley; 13 cup dried kidney beans; 13 cup dried navy beans; 13 cup dried cranberry beans; 3 cups chicken or beef broth; 2 tablespoons honey or molasses; 2 tablespoons smoked paprika; Salt to taste

12 ingredients

6 steps

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
13 cup dried kidney beans
13 cup dried navy beans
13 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Directions

1

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
2

Scatter the barley and the beans on top, then pour on the broth and the honey or molasses.
3

Sprinkle with the paprika and salt to taste.
4

Add enough water to cover all the ingredients.
5

Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary.
6

The longer the cholent cooks, the better it will be.