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Cholent
Every Jewish community around the world has its own version of Cholent. It’s the perfect slow cooked meal for the Sabbath, a hearty mix of meat, marrow, barley and beans prepared before the start of the Sabbath.
Ingredients
¼ cup extra virgin olive oil (or schmaltz if you can find it)
700g top rib cut into pieces
700g shin beef cut into pieces
2 large onions, chopped
3 cloves garlic, crushed
2 tbsp paprika
8 cups water
1 tbsp salt
1 tsp freshly ground pepper
1 cup dried cannellini beans
1 cup dried borlotti beans
½ cup pearl barley
½ large marrow bone, ask the butcher to saw it into pieces
3 desire potatoes, cut into quarters, skin left on
3 large carrots, cut into chunks
Preparation
Wash beans thoroughly and soak overnight. Drain.
Preheat oven to either 110°C or 160°C depending on whether using traditional or fast cooking method.
In a heavy based pot, heat the schmaltz or oil in a large casserole pot. Brown the meat on all sides and set aside. Add onions and brown till dark golden. Add garlic stir in paprika and add water, salt and pepper. Then put the meat back in the pot. At this point add the marrow bones. Add the beans, pearl barley, carrots, potatoes and more salt and pepper.
Bring to a simmer. Cover casserole tightly with foil, then lid.
Place in an oven, either overnight at 100°C or for 4 hours at 160°C. Add a small amount of water if necessary to prevent the cholent from drying out.
Notes
Beans and lentils take up a lot of salt. I add 1 tbsp according to the recipe, but I always taste for seasoning at the end of the cooking, and add another large pinch or two of salt. Check for pepper again too.
At three hours of cooking the meat rises to the top of the dish and is brown and crunchy like a cassoulet. At 4 hours of cooking the meat falls apart and melts into the beans, the marrow falls out of the bones and everything macerates together.|
I serve left over cholent with a BBQ. It’s very heavy, but delicious as a base under grilled lamb chops. You don’t need much!
Leftovers freeze well. Add a bit of extra water when re-heating in the oven.
Jewish Restaurants
Displaying 4 of 4 Jewish Restaurants.
| Restaurant | Suburb | |
| 1. | Moroccan Feast | Randwick |
| 2. | Twenty One | Double Bay |
| 3. | Thomas Street Grocery | Hampton |
| 4. | Botticelli of Brighton | Brighton |
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