Cholent (Jewish Stew)
 
Ingredients
  • 1 Cup red beans (soaked in water for 12 hours)
  • 1 Cup white beans (soaked in water for 12 hours)
  • 2 Cups pearl barley (washed until water runs clear)
  • 3 Large onions, cut into cubes
  • 2 Large onions, cut into thick rings
  • 1 small onion, peeled and kept whole
  • 10 Garlic cloves, peeled and kept whole
  • 1 Garlic head, unpeeled and washed
  • 2-3 (Orange) Sweet Potatoes, peeled
  • 4-5 Large Potatoes, peeled
  • 900g Brisket, cut into 4 pieces
  • 4 Eggs
  • 2-3 Marrow bowns
  • 3 Dried majool dates, pit removed
  • ¼ Cup vegetable oil
  • 1.5 Tbsp powedered chicken bulion
  • 1 Tbsp sweet paprika
  • 1 Tbsp cumin
  • 6 Tbsp tomatoe paste
  • 2 Tbsp Date Honey
  • 1 Tsp pepper
  • 1 Tbsp salt
For the Dough (optional)
  • 3 Cups of flour
  • 1 Cup of water
  • 1 tsp salt
  • ½ tsp pepper
Instructions
  1. Make ahead: Soak beans in warm water in seperate bowls, for 12 hours. Change water atleast twice.
  2. Preheat oven to 180 degrees celsius
  3. In a large, heavy pot that is oven safe, fry onion cubes until transparent, set aside
  4. In the same pot, brown meat from all sides, set aside
  5. While pot is still hot, add one cup of warm water and deglaze while scraping the brown bits with a wooden spoon. Remove the juices to a seperate bowl and add chicken builon, sweet paprika, cumin, tomatoe paste, date honey, pepper and salt. Mix well.
Assemble:
  1. Cover the bottom of the pot with the onion rings, this will prevent burning. On top add two poatoes, one sweet potatoe and two pieces of brisket. In between sprinkle a few garlic cloves and fried onions.
  2. On top of that, on one side the red and white beans, and next to them the pearl barley. add remaining poatoes, sweet potatoe, brisket, small peeled onion, marrow bones, whole garlic head, dates and fried onion. On the top add the eggs.
  3. If you're not adding dough, this is the time to pour the gravy, and fill water all the way to the top.
  4. If you are adding dough, mix ingredients, add water if needed, to get a wet sticky dough. Place it on top of everything and add gravy and water until half way of the dough is covered.
  5. Place in the pre-heated oven for 1.5hours and then lower the temperature to 100 and continue to cook for another 11 hours at least. Make sure to check if more water is needed every couple hours to avoid it from drying out.
  6. Serve warm from the oven and dig in!
Recipe by at https://www.kerenruben.com/main-dishes/cholent-jewish-stew/%20