This recipe, adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family (Workman, 2007) by Judy Bart Kancigor, is another version of the traditional one-pot dish that can be cooked overnight in the oven or in a covered pot over a very, very slow flame. It can be made well ahead of time for family gatherings and makes a wonderful cold-weather meal.
2 to 3 pounds first-cut beef brisket
1 cellophane package (12 ounces) bean-soup mix with seasoning packet, such as Manischewitz Four Bean or Hearty Bean
1 1/4 cups pearled barley, rinsed
5 small potatoes, quartered
2 large onions, chopped
8 ounces baby carrots
2 ribs celery, cut into 1/4-inch-thick slices
5 parsnips, cut into 1/4-inch-thick slices
10 cloves garlic, sliced
1/4 cup chopped flat-leaf parsley
1/4 cup prepared barbecue sauce
2 tablespoons honey
3 bay leaves
2 cups dry red wine
Kosher (coarse) salt and black pepper to taste
1. Preheat the oven to 350 degrees F.
2. Arrange all the ingredients in a Dutch oven or other large, heavy, ovenproof pot. Add water to cover, cover the pot, and bake for 1 1/2 hours.
3. Reduce the oven temperature to 250 degrees F and continue cooking, covered, for 10 to 24 hours. (The longer it cooks, the thicker the mixture will be.) An hour or two before serving, check for seasoning and add salt and pepper if needed. If you like a thicker cholent, uncover the pot and finish cooking. If it is too thick, add some water, re-cover the pot, and continue cooking.
4. Spoon the cholent onto plates, and serve.
Yield: Serves same army, different regiment.
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