Recipe courtesy of David Rosengarten

Joan Nathan's Cholent

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  • Total: 8 hr 10 min
  • Prep: 10 min
  • Cook: 8 hr
  • Yield: 8 servings
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3 cups chopped onions, plus 1 whole onion with skin

3 tablespoons vegetable oil

3 pounds flanken (short ribs)

2 tablespoons honey

2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight

1/2 cup barley

4 potatoes, peeled and left whole

1/2 head garlic cloves, peeled and left whole

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 1/2 teaspoons paprika

3/4 pound marrow bones


  1. Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
  2. 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.
  3. 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.