• 2 large onions, diced or sliced
• 2 tbsp oil
• ½ pound dried red kidney beans / or: 8 white potatoes, cut up.
• 1 cup large barley
• Paprika to taste
• Salt and pepper, to taste
• 3 pounds Kosher brisket of beef, cut up
• 2 tbsp flour
• boiling water to cover

1. Sauté onions in oil , preferably in the bottom half of a heavy Dutch oven pot with a tight-fitting lid.
2. When golden, add the prepared beans, barley, and most of the seasonings.
3. Tuck the Kosher meat into the center. Meat may be browned first, if desired.
4. Mix flour with the remaining seasonings and sprinkle on top of the meat.
5. Add boiling water to cover the ingredients.
6. Adjust the lid, and cook over very low heat 3 to 4 hours.
7. Check to make sure there is enough water to cover. Move the pot from the stove and place in 250° Fahrenheit oven for at least 8 - 10 hours. You can cook it overnight.
8. Occasionally shake the pot, but do not use fork or spoon to stir the Cholent. Serve hot.
9. Serves 15

----------