Traditional Shabbat Cholent

• 2 lbs flanken, cut into 2 inch cubes
• 4 large yukon gold potatos, cut into 1/8ths
• 2 medium onions, cut into 1/8ths
• 1/2 cup dried kidney beans, soaked overnight
• 1/2 cup dried cranberry beans, soaked overnight
• 1/2 cup dried green lentils, soaked overnight
• 1/2 cup barley
• 1 tsp paprika dissolved in 1 cup boiling water
• 1 1/2 tsp sea salt
• 1/2 tsp Freshly ground black pepper
• 4 tsp Canola oil

Preparation

1 Heat 2 tbsp oil in a large skillet. Add onions and saute until transluscent. Move to a bowl.
2 Heat 2 remaining tbsp oil in pan and add flanken. Cook one side until golden. Turn over and cook other side until golden. Drain on paper towels.
3 Drain beans and rinse. Rinse barley.
4 In a large baking dish, place beans and barley on bottom of dish.
5 Place potatoes over bean and barley. Top with flanken pieces.
6 Pour paprika mixture evenly over mixture in dish.
7 Sprinkle salt and pepper evenly over mixture.
8 Add enough water to just cover the top of the flanken pieces.
9 Gently shake dish to distribute spices and water.
10 Cover tightly with 2 layers of foil. Bake in 200 degree oven for 12 hours. Remove foil. If too liquidy, turn oven to 350 degrees and cook an additional hour without the cover.

Special instructions

Source:

Personal recipe