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
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
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.