Cholent

Ingredients

700g
 beef top ribs, cut into pieces

700g. 
gravy beef, cut into pieces

½ 
large marrow bone (ask the butcher to saw it into pieces)

2 
large onions, chopped

3
 garlic cloves, crushed

2 tbsp.
 sweet paprika

2 sprigs of thyme

2 bay leaves

2L 
water

1 cup
 dried cannellini beans, washed and soaked overnight

1 cup
 dried borlotti beans, washed and soaked overnight

1 cup 
pearl barley

3
 desiree potatoes, quartered with the skin on

3 
large carrots, cut into chunks

3 tbsp.
 olive oil

salt and pepper

Method

Preheat the oven to 160°C. Heat the oil in a large ovenproof pot. Brown the meat on all sides then remove from the pot. Add in the onion and sauté until dark golden. Stir in the garlic, paprika, thyme and bay leaves, add the water, and salt and pepper.  Return the meat to the pot and add the drained beans and remaining ingredients. Bring to a simmer. Cover the pot with foil then with a tight-fitting lid and bake in the oven for 4 hours.

Check the water levels during cooking to make sure the cholent isn’t drying out. After 3 hours, the meat should rise to the top of the dish and look brown and crunchy. In 4 hours, the meat will be falling apart, melting into the beans, and the marrow should be falling out of the bones. Taste for seasoning before serving.