Ingredients

  • 1 lb bone-in flanken
  • 2 onions
  • 2 tbsp tomato paste
  • 1 lb (450 grams) Yukon Gold potatoes, peeled and quartered
  • ¾ cup barley, rinsed
  • 2 tbsp honey
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tbsp kosher salt
  • ⅛ tsp cayenne pepper
  • ⅛ tsp black pepper
  • 5 cups water

Directions

  1. Heat a dutch oven or heavy-bottomed pot over medium-high heat. Brown the flanken well and set aside.
  2. Cut up the onions (size and shape of your choice—I like quarter rounds) and saute for a few minutes in the fat that the beef let out. If your pan is very dry, add a tablespoon of oil.
  3. Add the tomato paste, and cook with the onions for a couple of minutes. (Add a tablespoon or two of water if you feel like it’s at risk of burning).
  4. Add back in the meat and all remaining ingredients. Bring to a boil. Reduce heat to medium and cook covered for an hour, then transfer to the oven.
  5. Bake covered overnight at 200°F (95°C). Be sure that the cholent is mostly cooked and that your oven is set on Sabbath mode before the onset of Shabbat, so that you will have no issue removing the cholent on Shabbat.

Serves: 6-8