Source: Oded Schwartz
This recipe is based on Leah Leonared's definitive book of North American Jewish cooking (Jewish Cookery). The book was first published in 1949, soon after World War II and contains many authentic and carefully worked traditional Ashkenazi recipes.
3 Tbsp. schmaltz or vegetable shortening
2 large onions, chopped
1 kg beef, chuck, short ribs, brisket or shoulder
A few marrowbones or a calf foot, cut into short
250 gr. white beans (navy, lima, or haricot), soaked overnight
150 gr. pearl barley, soaked for a few hours
500 gr. potatoes (medium) peeled and quartered
Salt and pepper
Boiling water to cover
1. Heat the fat in a large, heavy bottomed cooking pot or Dutch oven. Add the onion and fry until golden brown. Remove from the heat. Place the meat on top of the fried onion in the center of the pot. Arrange the rest of the ingredients around the meat and cover with boiling water.
2. Bring to the boil and simmer very slowly for 2-3 hours. Check for liquid and add some more if too dry.
3. Transfer to a cool oven (285 F, 140 C, gas 1) and cook overnight. Stuffed kishke (derma), helzel or dumplings can be added and are cooked with the Cholent.
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