1-1/2 lbs. flanken, cut into large chunks
1 onion, chopped fine
2 tablespoons oil
1/2 cup medium barley
1/2 cup small, white, baby lima beans
1/2 cup red kidney beans
6 small red potatoes
5 or 6 beef marrow or neck bones
2 cloves garlic, chopped fine or put through a press cold water
2 teaspoons salt
1 teaspoon black pepper, freshly ground

3. Brown meat and onions in oil in saucepan. Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly.

4. Peel potatoes and cut into rounds. Add barley, beans, potatoes, bones and garlic to meat and onions in the saucepan. Add cups cold water, or enough to cover, and bring to a boil over high heat. Season with salt and pepper and simmer for one hour. Skim froth as it rises to the surface.

5. Place covered overnight in a 250 degree F oven or 24 hours. A few hours before serving, check the cholent. If it's too dry, add some water. If it's too moist, uncover and leave it in the oven to dry.