Cholent (Slow-Cooked Sabbath Beef and Bean Stew)

Method

1. 1

   Brown the brisket chunks well on all sides in the oil in a heavy, ovenproof pot; remove and set aside.

2. 2

   Soften the sliced onion and garlic in the same pot, scraping up the browned bits from the bottom.

3. 3

   Layer in the potatoes, barley and drained beans, then nestle the browned brisket on top.

4. 4

   Sprinkle over the paprika, bay leaves and brown sugar, then pour in the stock so everything is just covered.

   💡 Barley keeps drinking liquid as it cooks — start generous or you'll open a dry pot in the morning.

5. 5

   Bring to a boil on the stovetop, then cover tightly and transfer to the lowest possible oven setting, around 110°C.

6. 6

   Leave it undisturbed for at least 8 hours, ideally overnight, until the beans have broken down and the brisket pulls apart easily.

7. 7

   Stir gently to bring the collapsed beans and barley together with the meat, and serve straight from the pot.