---
title: Cholent (Slow-Cooked Sabbath Beef and Bean Stew)
servings: 6
prep time: 25 minutes
cook time: 480 minutes
source: https://mycibora.com/recipes/cholent
---

Gather @beef brisket{700%g}, @butter bean{2%can}, @pearl barley{150%g}, @potato{500%g}, @sweet paprika{2%tsp}, @bay leaf{2%leaf}, @beef stock{1.2%l} and @vegetable oil{3%tbsp}.

Brown the brisket chunks well on all sides in the oil in a heavy, ovenproof pot; remove and set aside. ~{8%minutes}

Soften the sliced @onion{2} and @garlic{4%clove} in the same pot, scraping up the browned bits from the bottom.

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

Sprinkle over the paprika, bay leaves and @brown sugar{2%tbsp}, then pour in the stock so everything is just covered.

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

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

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