Set out a scale and the equipment for Cholent. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh dry pearl barley, beef sirloin, potato, dry chickpeas, egg, yellow onion, smoked paprika, kosher salt, olive oil. Cholent is cooked in Shabbat as its own plate, not as a copy of a restaurant menu. Pack beef, barley, potato, chickpeas, and eggs into a covered pot and bake until everything is soft and the eggs are brown. It is the Shabbat pot, meant to cook while the kitchen rests. Amounts are for 4 from foods this library can count.
