CHOLENT BRISKET

By BobD

Ingredients

• 10-12 SERVINGS
• 1 cup vegetable oil
• 1 brisket (about 4 pounds)
• Kosher salt and freshly ground black pepper
• 2 medium Spanish onions, thinly sliced
• 1 tablespoon paprika
• 6 garlic cloves, coarsely chopped
• 2 tablespoons honey
• 6 small red bliss potatoes (2 pounds), quartered
• 3 medium carrots, peeled and cut into 1-inch-thick slices
• 1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
• 1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
• 1 cup barley
• 1 pound beef marrowbones, cut by butcher into 1-inch pieces.

Details

Servings 10

Preparation

Step 1

Preheat oven to 225 degrees.

In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil.

Season the brisket with salt and pepper.

Brown the brisket in the oil on both sides, then transfer to a platter.

Drain the oil from the Dutch oven.

Add the remaining 1/2 cup oil and reduce the heat to medium.

Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Stir in the honey.

Remove the Dutch oven from the heat.

Place the brisket on the onion-garlic mixture.

Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top.

Cover with cold water by 4 inches.

Stir in 1 tablespoon salt and 1 teaspoon pepper.

Return the Dutch oven to the heat and bring to a boil.

Skim off any scum that forms on the surface of the liquid.

Cover and place it in the oven.

Bake for 8 hours or overnight.

Remove the brisket from the oven.

If it seems dry, moisten it with a little water.

When ready to serve, reheat, covered, in a 350-degree oven until it is hot.

Transfer to a large platter and serve