Tra­di­tional cholent

The Jewish Chronicle - - FOOD -

You can make this dish a cou­ple of days ahead and re­frig­er­ate it. If it is for Shab­bat lunch – just be­fore Shab­bat comes in, add enough wa­ter to make it very moist, but not too liq­uidy, and put the cov­ered pot in a very low oven (80°C or less) to cook overnight.

The cholent will be ready for lunch the next day and the flavour will be much bet­ter as it has had time to ma­ture.

Serves 6 - 8

IN­GRE­DI­ENTS

400g dried mixed beans 6 tbsp veg­etable oil 1 large onion, chopped 6 gar­lic cloves, each clove peeled and halved length­wise 1 tbsp caster sugar 1.2kg beef brisket, ap­prox 1 mar­row­bone 2 tbsp sweet pa­prika 1½ tbsp salt 1 tbsp ground black pep­per 6 small pota­toes 6 eggs in shell, washed

METHOD

The night be­fore you make this, wash the beans, put them in a bowl and cover with wa­ter. Leave overnight. If you for­get to do this, boil the washed beans in plenty of wa­ter for at least an hour un­til soft­ened.

In a large pot, or prefer­ably a pres­sure cooker, fry the onions and halved gar­lic cloves in the oil. Add the sugar to caramelize the onions.

Add the meat, bones, pa­prika, salt and pep­per.

Stir well, and add enough wa­ter to cover the meat com­pletely. Bring to a boil and then sim­mer at medium heat for 1½ hours min­i­mum or un­til the meat is ten­der.

If us­ing a pres­sure cooker it will need roughly an hour.

Add the beans and the washed eggs in their shells.

If needed, add more wa­ter to the pot to cover the beans and meat and let it cook at medium heat for at least another hour or un­til the beans and meat are ten­der.

To serve, shell the eggs, and halve them.

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