Cholent Brisket

Name: Cholent Brisket
Total time: 8 h 30 min
Yield: 10 to 12 servings
Cuisine: jewish
Ingredients: 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

By Molly O'Neill

Total Time: 8 hours 30 minutes
Rating: 4(47)
Comments: Read comments

Featured in: Food; Love Me Tender

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Ingredients

Yield:10 to 12 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat ½ cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
Step 2
Drain the oil from the Dutch oven. Add the remaining ½ 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.
Step 3
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.
Step 4
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.