Don’t you think it’s time for a nice big pot of cholent ? Potatoes, beans, wheat, good meat, all slow cooked overnight. When I make cholent, the entire house fills up with the delicious smell by the morning, and even before I’ve opened my eyes I start salivating to the aroma. We try to wait until lunchtime to eat it, but sometimes we can’t even wait that long!
This recipe is a keeper.
Makes 5 servings
800 grams beef, cut into chunks
(use the best quality stew meat you can afford)
2 onions, roughly chopped
4 medium potatoes
1 large sweet potato
1 cup wheat that has soaked in water and drained
cup beans that have been soaked and drained
2 Tbsp silan
Ground black pepper
1. Season the meat with salt and pepper. Heat a pan, add oil and sear the meat on all sides. Transfer to a Dutch oven.
2. Roughly chop the vegetables and sprinkle above the meat.
3. Pour 2 Tbsp of oil to the pan and sauté the onion and sprinkle over the vegetables.
4. Mix the wheat in a bowl with the paprika and tsp of chicken bouillon. In a separate bowl mix the beans with a tsp of paprika and a tsp of chicken bouillon.
5. Add the wheat to one side of the Dutch oven, and the beans to the other side. Drizzle the silan or honey over everything.
6. Mix a cup of boiling water with a Tbsp of paprika and a heaped Tbsp of chicken bouillon and around 1/4 tsp pepper and pour evenly over everything. Add around 3 cups of water so that all the ingredients are covered.
7. Preheat an oven to 180°C.
*8. Cover the pot and place in the oven. Cook for around 75 minutes and then lower the heat to 100°C and cook overnight.
A great cholent, the kind that leaves you wanting more!
Good to know…
The wheat and beans have to soak for around 12 hours before you make the cholent. Soaking means placing each in a bowl and covering them completely with water.