Cholent

by Daniel Rogov

2 cups onions, chopped
2 kilos potatoes, peeled and quartered
1 cup pearl barley
3 cups white beans, soaked overnight in water
1/2 kilo chicken fat
2 tsp. each salt and black pepper
1 tsp. paprika
1 kilo brisket of beef, cut into 2" (5 cm.) cubes
1 kilo stuffed kishke (see following recipe)
oil for frying

In a heavy skillet saute the onions until golden brown.

Grease a large heavy saucepan or kettle. In this arrange layers of potatoes, barley, beans and chicken fat. Add the seasonings. Repeat these layers until all of the ingredients have been used. On this lay the beef and over this put the kishke. Over all spoon the fried onions and then fill the pot with water to cover. Bring to a boil over a high flame. Cover and seal the pot (with aluminum foil perhaps), and place in an oven at lowest heat. The cholent will be ready to eat after 18 hours but is best after 24 hours. Serve hot.

(Serves 8 - 12)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.