We're on the ninth week of our chulent (a.k.a. cholent) experiment (I'm trying a new recipe every week, as long as my friends keep providing!). This week's chulent was a concession to my son, Yaakov Yosef, who will eat as much marrow as I will allow him to. He spreads it on challah, sprinkles it lightly with salt, and savors every bite. (For the uninitiated, marrow has the texture and fattiness of butter, with a rich meaty flavor. Click here to read more about cooking with and eating bone marrow.) 

This chulent is a variation on my mother's meat chulent, but it's heavier and even more richly flavored than the original. Not for the faint of heart (or stomach), this chulent is just the thing for hungry kids and husbands who want a really rich Shabbos lunch experience. (Click here for the original, lighter version.) 

Here are links to all of the other recipes we've tried so far. 

Richest Meat Chulent
1/2 bag mixed chulent beans
1 cup pearl barley
3 Idaho potatoes, cubed
1-2 pounds of flanken
4-6 marrow bones
1 onion, chopped
15 cloves of garlic, peeled
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1/8 teaspoon hot paprika
2 teaspoons salt

Soak the beans overnight. Drain and combine with the remaining ingredients. Add water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.