TOP TIPS FOR THE PERFECT CHOLENT

Take care to choose appropriately sized cuts of meat, either in large pieces or on the bone.

All joints of meat include a substantial amount of water and long slow cooking will shrink them considerably.

Over-season and include a high liquid content as this will guarantee succulent meat and good flavour.

If you cook your cholent in the oven or on a low “Shabbat setting”, cover with two layers of foil to give it good insulation.

If you include potatoes, keep the skins on to prevent them falling apart.

Try a Wonderbag — a new slow cooking device. Food is heated in a pot on the stove before being placed in the Wonderbag to complete the cooking process. The fabric bag allows food to finish cooking without the use of additional energy.