Recipe Index

Ingredients

• 6 oz butter beans
• 10 oz barley
• 2 tablespoons goose fat or sunflower oil
• 3 lb 5 oz beef brisket or braising steak, cut into cubes
• 4 lb potatoes, peeled and left whole
• sea salt and freshly ground black pepper, according to taste
• 10 oz flour
• 2 teaspoons baking powder
• 1 large onion, cut into small cubes
• 2 tablespoons sunflower oil

Method

1. Soak the dried butter beans in cold water for 24 hours before the cholent is assembled.
2. Mix the flour and baking powder in a bowl with the cubed onion, the 2 tablespoons sunflower oil and seasoning to make the dumpling dough.
3. Add enough water to that bowl to form a soft dough, shape it into a fat oval, wrap it and chill it in the refrigerator for at least 30 minutes.
4. Heat the oven to 250°F on the evening of cooking.
5. Rinse and drain the barley and drain the soaked butter beans.
6. Grease a large heavy casserole with the goose fat or sunflower oil and set the beef cubes in the middle of the dish.
7. Arrange the chilled dumpling, drained beans, barley and whole potatoes around the beef.
8. Pour boiling water over the casserole contents to cover everything, season the pot with sea salt and black pepper and clamp on a tight-fitting lid.
9. Cook the cholent on a low oven shelf overnight.
10. Check the liquid level in the morning and add a little water only if the pot looks dry, then keep the dish cooking until lunchtime, raising the oven heat for the last couple of hours if a darker colour is wanted.

Prep: 1 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data