Melbourne's Yvonne Fink always makes her cholent with lots of love and patience, going so far as to wake in the night "just to check on it". This, an old style Melbourne cholent, is a favourite. Add a couple of spoons of paprika for more spice, some chopped carrots for colour or some smoked bones for a rich flavour - if you can find them.

Start this recipe 2 days before serving.

You will need at least a 6 litre flameproof casserole dish.Method

● Soak the beans and barley together in a large bowl in plenty of water overnight. The next day, drain and rinse.

● Preheat the oven to 130°C.

● Sauté the onion in the oil in a frying pan over medium to high heat until golden brown, about 15 minutes. Remove the onion and set aside.

● Put the brisket in the bottom of the casserole dish.

● Divide each of the onion, beans/barley and potato into three. In that order, put one layer of each, then half the top rib, another layer of each, the remaining top rib, the remaining layer of each, finishing with a layer of potato.

● Dissolve the salt in the boiling water and pour in the dish. It should come to just under the top layer of potatoes (you may not use it all/add more water if necessary). Bring to the boil on the stovetop and then place an open brown paper bag or some baking paper on top of the potato layer and cover with a lid .

● Bake for 2 hours. Turn the oven down to 100°C and cook for a further 20 - 22 hours, checking from time to time. Add more water if it looks like it is drying out. Alternatively, cook at 150°C for 4½ hours.