4 lb. flanken or chuck
2 lb. mixed beans or dry kidney beans
2 lb. barley
6 lg. onions
3 lb. russet potatoes
1 c. oil
1 tbsp. salt, or to taste
1 tsp. pepper
2 lb. knuckle bones
2 tbsp. brown sugar
16 qt. heavy pot

Cut up and saute onions until golden brown. Cut meat into chunks and saute with onions for a few minutes. Peel and quarter potatoes, add to pot, and saute another 2 minutes.

Fill pot half way with water and bring to boil. Wash beans and barley and add. Add remaining ingredients and simmer about 20 minutes. Then put in oven at 350 degrees, turn it down to 200 degrees before Shabbos, and leave overnight until ready to serve. Add hot water as needed until Shabbos.

Note: Soaking beans overnight before use is supposed to remove the element that causes "discomfort".

KNAIDEL (DUMPLING) FOR CHULENT:

2-3 c. flour
1/2 c. oatmeal
1/4 c. cornmeal
1 tsp. salt
1/4 tsp. pepper
3/4 c. oil
1/2 c. water

Mix all ingredients except water. Add 1/2 cup cold water to make very soft dough. Drop by ladlefuls onto top of boiling hot chulent.