Nana Nicky’s Cholent | Saveur

Name: Nana Nicky’s Cholent | Saveur
Ingredients: 2 tbsp. vegetable oil; 1 large white onion (8 oz.), coarsely chopped; 1 1⁄2 lb. Yukon Gold potatoes (about 4 medium), peeled and cut into large chunks; 1 large sweet potato (10 oz.), peeled and coarsely chopped; 1 cup white quinoa, rinsed; 1 cup whole wheat berries; 3⁄4 cup pearl barley; 3⁄4 cup ketchup; 1 tbsp. plus 1½ tsp. low-sodium soy sauce; 1 tbsp. plus 1 ½ tsp. sweet paprika; 1 tbsp. honey; 1 tbsp. dark brown sugar; 1 tbsp. kosher salt, plus more to taste; Freshly ground black pepper; 1⁄2 tsp. chili flakes; 3 3-inch beef marrow bones (about 1¼ lb.); 2 lb. bone-in beef short ribs, cut crosswise by your butcher into 2- to 3-inch chunks

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In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 tbsp. vegetable oil
1 large white onion (8 oz.), coarsely chopped
1 1⁄2 lb. Yukon Gold potatoes (about 4 medium), peeled and cut into large chunks
1 large sweet potato (10 oz.), peeled and coarsely chopped
1 cup white quinoa, rinsed
1 cup whole wheat berries
3⁄4 cup pearl barley
3⁄4 cup ketchup
1 tbsp. plus 1½ tsp. low-sodium soy sauce
1 tbsp. plus 1 ½ tsp. sweet paprika
1 tbsp. honey
1 tbsp. dark brown sugar
1 tbsp. kosher salt, plus more to taste
Freshly ground black pepper
1⁄2 tsp. chili flakes
3 3-inch beef marrow bones (about 1¼ lb.)
2 lb. bone-in beef short ribs, cut crosswise by your butcher into 2- to 3-inch chunks