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–+ servings
Cholent

Cholent

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Course Main Course
Cuisine Jewish
Servings 6 servings

Ingredients
  

  • 80 ml extra virgin olive oil
  • 1 1/2 onion
  • 3 potatoes, peeled and halved
  • 900 g beef for stew, such as brisket, flanken, or chuck, cut into chunks
  • 220 g beans, a mix of cannellini and adzuki
  • 110 g barley
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 3.3 liters broth
  • 3 eggs, thoroughly washed

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Pour the olive oil into a large Dutch oven and add the chopped onions. Place the potatoes on top of the onions, then layer the beef, beans, and barley on top of the potatoes, in that order. Sprinkle with paprika, cumin, and salt. Add the tomato paste and cover with 6 cups (1.5 L) of the broth or water.
    80 ml extra virgin olive oil, 1 1/2 onion, 3 potatoes, peeled and halved, 900 g beef for stew, such as brisket, flanken, or chuck, cut into chunks, 220 g beans, a mix of cannellini and adzuki, 110 g barley, 2 tsp paprika, 1 tsp cumin, 1 tsp salt, 1 tbsp tomato paste, 3.3 liters broth
  • Set the pot over medium heat and bring the mixture to a gentle simmer, then add the eggs and push them gently under the broth.
    3 eggs, thoroughly washed
  • Cover the pot, transfer it to the oven, and cook for an hour. Top up the pot with 4 cups (1 L) of broth and continue to cook for 2 hours (you shouldn’t need to add more broth during this time, so just set the timer for 2 hours).
  • At the 3-hour mark, add the remaining 4 cups (1 L) liquid. After approximately 1 more hour, all the ingredients should be cooked through and the broth just partly absorbed. A traditional cholent is left to cook for as long as 12 hours for religious reasons, but 4 hours is plenty to get a perfectly stewed dish, with fall-apart tender meat.
  • Before serving, peel the eggs; you want to give half an egg, as well as half a potato, to every guest at the table. Serve the cholent hot, or let it come to room temperature and set it aside for later.
  • This cholent keeps very well in the fridge for a few days, and it can be reheated as many times as needed.
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