Cholent Brisket

Directions

1. 1
   Preheat oven to 225 degrees.
2. 2
   In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil.
3. 3
   Season the brisket with salt and pepper.
4. 4
   Brown the brisket in the oil on both sides, then transfer to a platter.
5. 5
   Drain the oil from the Dutch oven.
6. 6
   Add the remaining 1/2 cup oil and reduce the heat to medium.
7. 7
   Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes.
8. 8
   Add the garlic and cook until fragrant, about 30 seconds.
9. 9
   Stir in the honey.
10. 10
    Remove the Dutch oven from the heat.
11. 11
    Place the brisket on the onion-garlic mixture.
12. 12
    Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top.
13. 13
    Cover with cold water by 4 inches.
14. 14
    Stir in 1 tablespoon salt and 1 teaspoon pepper.
15. 15
    Return the Dutch oven to the heat and bring to a boil.
16. 16
    Skim off any scum that forms on the surface of the liquid.
17. 17
    Cover and place it in the oven.
18. 18
    Bake for 8 hours or overnight.
19. 19
    Remove the brisket from the oven.
20. 20
    If it seems dry, moisten it with a little water.
21. 21
    When ready to serve, reheat, covered, in a 350-degree oven until it is hot.
22. 22
    Transfer to a large platter and serve.