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
• ½ to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
• Pepper, to taste
• ¾ cup pearl barley
• ⅓ cup dried kidney beans
• ⅓ cup dried navy beans
• ⅓ cup dried cranberry beans
• 3 cups chicken or beef broth
• 2 tablespoons honey or molasses
• 2 tablespoons smoked paprika
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    462 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 25 grams protein; 44 milligrams cholesterol; 262 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

12 to 15 hours