A Great Cholent Recipe - Slow But Worthwhile

Ingredients

• 3 Onions – chopped or sliced


• 1 kg (2 lb) beef, steak or brisket


• 8 medium potatoes pealed and cut into quarters


• 6 large cloves of garlic, minced


• 8 eggs


• 1 cup pearl barley


• 300 gr (10 oz) white beans – soaked overnight


• 2 teaspoons salt


• 1 teaspoon ground black pepper


• 1/3 cup vegetable or olive oil

Follow the instructions:

1. Heat the oil in a heavy bottomed large pot and fry the onions and garlic a bit until they start to look golden. Remove the pot from the heat.


2. In the following order add the beans, potatoes, beef, barley and eggs. Cover the ingredients with water.


3. Bring to a boil, then cover the pot and reduce the heat to low-medium and simmer for about 2 hours. Skim the foam from the top.


4. Add the salt and pepper and cover the pot tightly. Place the pot in the oven and cook overnight on 100C (220F).


5. Enjoy. Preferably with friends and family on a somewhat cold Saturday.