JOAN NATHAN'S CHOLENT
Provided by Food Network
Time 8h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
- In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
- Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.
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Mikey Von Doom (MikeyVonD)
[email protected]I've been making cholent for years, but I always use my own recipe. I decided to try Joan Nathan's recipe for a change and I'm so glad I did. Her cholent is even better than mine!
Ezaz Khan
[email protected]I'm a fan of Joan Nathan's recipes, so I was excited to try her cholent recipe. It didn't disappoint! The cholent was flavorful and delicious. I'll definitely be making it again.
Stephanie Goforth
[email protected]I'm not Jewish, but I'm always looking for new and interesting recipes. Joan Nathan's cholent recipe caught my eye and I'm so glad I tried it. It's a delicious and hearty dish that I'll definitely be making again.
Hakim Jutt
[email protected]I'm not a fan of cholent, but I tried Joan Nathan's recipe because I love her other recipes. I was pleasantly surprised! The cholent was really good.
Dariana Medina Malave
[email protected]I made Joan Nathan's cholent in my slow cooker. It turned out great! The meat was fall-apart tender and the sauce was thick and flavorful.
Ats Tarek
[email protected]I'm not a big fan of barley, but I loved Joan Nathan's cholent. The barley was cooked perfectly and it wasn't mushy at all.
Aporadhi Reja
[email protected]I'm a vegetarian, so I made Joan Nathan's cholent without the beef. It was still delicious! The barley and vegetables were so flavorful.
Lovely Om
[email protected]I love that Joan Nathan's cholent recipe is so versatile. You can add or remove ingredients to suit your own taste. I like to add extra vegetables, like carrots and potatoes.
Rejwan Uz-zaman
[email protected]I've made Joan Nathan's cholent several times now. It's a great recipe for a crowd. I always get rave reviews when I serve it.
Nsofwa Mubanga
[email protected]Cholent is one of my favorite Jewish dishes. Joan Nathan's recipe is one of the best I've tried. It's easy to make and always turns out perfectly.
Md Imran Hossain
[email protected]I'm a big fan of Joan Nathan's recipes. Her cholent recipe is no exception. It's a delicious and hearty dish that's perfect for a cold winter day.
Tamika Bontemps
[email protected]I made Joan Nathan's cholent for the first time last week. It was a bit of a project, but it was totally worth it. The cholent was incredible! I'll definitely be making it again.
uwimana deborah
[email protected]I've been making Joan Nathan's cholent for years. It's always a hit with my family and friends. The beef and barley are so tender and flavorful, and the sauce is rich and delicious.
Anita Badu
[email protected]I'm not Jewish, but I love cholent. Joan Nathan's recipe is the perfect introduction to this classic dish. It's easy to follow and the results are amazing.
Benjamin Claypoole
[email protected]Joan Nathan's cholent recipe is a game-changer! The flavors are rich, deep, and incredibly satisfying. I've tried other cholent recipes in the past, but this one is by far the best.