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2 cups sugar
1 and 1/2 cups Gefen Honey
3 large Spanish onions, sliced into half circles
40 cups boiling water
8 pound (3.63 kilograms) neck meat
1 and 1/2-2 pounds (680–910 grams) beef fat
10 pounds (4.54 kilograms) potatoes, diced
3 16-ounce (450-gram) bags Gefen Pearl Barley
2 16-ounce (450-gram) bags cholent beans
1 cup Pereg Paprika
1/2 cup black pepper
3/4 cup salt
1 teaspoon cayenne pepper
Place sugar into a large pot in an even layer over medium-high heat. Allow sugar to melt, swirling the pot occasionally as it cooks until it liquefies completely and turns an amber brown color. Keep a careful watch so it doesn’t burn.
Once the sugar is fully caramelized, carefully add the honey to the pot and mix until fully incorporated. The mixture will be sticky and slightly candied.
Working quickly, add the onions to the pot and fry them in the hot caramel for two to three minutes, taking care to avoid any spritzing. Add half of the boiling water and stir, bringing the mixture back to a boil. Add the rest of the ingredients, including the rest of the water, mixing until well combined.
Place into a 22-quart crock pot and cook for 12–18 hours at 275 degrees Fahrenheit (135 degrees Celsius). Alternatively, place into two large roaster pans in the oven at 225 degrees Fahrenheit (105 degrees Celsius) for 12–18 hours.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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