cholent
I seem to be rather drawn to Jewish dishes. I don’t know what it is about them but all the flavours I crave are right there and exactly what I’m after. This is one such dish, a hands off dish of beef and beans called cholent.
I found this casserole in the pages of Leon 2
I did mine in a slow cooker, so it bubbled away unbothered and had a jolly old time to itself. It was utterly delicious, with beef shredding to pieces, and a lovely rich liquor to boot. Comforting stuff, and something I’ll be bringing out again over the colder months.
Cholent:
500g beef brisket
2 onions, sliced
6 cloves garlic, peeled
1 tablespoon smoked paprika
1 litre beef stock
150g pearl barley
2 tins haricot beans
- Get the slow cooker warming while you prep everything else.
- Brown the brisket in an oiled pan on all sides, then put to one side. In the same pan, get the onions and garlic softened slightly, before adding the paprika and stock. Once it’s at a bubble, pop everything including the beef in the slow cooker, and cook for at least 10 hours.
- Stir in some greens for the last ten minutes of cooking. Shred the beef and serve with a generous helping of the bean stew.
Maybe you have Jewish ancestry? 🙂
Sounds lovely – I love slow-cooked food.
Genealogy so far shows Gentile through and through, but I’ll keep looking…
It is a perfect slow cooked dish, and hardly any effort at all.
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Thanks for posting this. I’ve always wondered what cholent is supposed to look like, and now I know. One day I may even cook it, although since I don’t own a slow cooker I’ll have to do it the true Jewish way – overnight in an oven turned down to about 75C…
Well there you go! Here’s another pic that a Twitter friend of mine posted from the one they made:
http://twitpic.com/2u9cv4
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I’m not the biggest fan of haricot beans or paprika, but this sounds magnificent. May well give this a whirl with a few additions soon though. Do you think we could get away with substituting the beef stock for some kind of dark ale?
I guess you could – really not a fan of beer and ale in cooking. I imagine it would work though.