With an autumn chill in the air, Fabienne Viner-Luzzato suggests three hearty versions of cholent from around the world to warm up your guests at Shabbat UK next week
Serves: 6-8
Ingredients
● 8 tbsp extra-virgin olive oil
● 2 large onions, chopped
● 6 garlic cloves
● 2 beef marrow bones
● 1.2kg brisket or chuck roast, cut into 6-8 pieces
● 8 small potatoes
● 1 large sweet potato cut into chunks
● 6 tbsp honey
● 1½ tbsp paprika
● 1 -2 tbsp each of ground cumin and allspice, cinnamon and ground turmeric
● 30g chopped parsley
● Salt and freshly ground black pepper
● 8 medium eggs, in shell, washed
● 2 x 400g tins of chickpeas rinsed and drained
Method
● Preheat oven to 120°C.
● In a large, ovenproof pot, heat the oil and fry the onions and garlic until they are soft and golden.
● Add the bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, parsley and salt and pepper.
● Add enough water to cover and bring to a boil, then reduce the heat to medium low, and simmer for 1 hour minimum. Skim off any foam occasionally.
● If you have a pressure cooker, cook the stew in it for one hour and the meat will be even more tender.
● After one hour, add the eggs, in their shells, and the chickpeas and cook for an additional 30 minutes at medium temperature.
● Pour everything into a large oven dish, check the water level and add a bit more if it looks dry. You need everything very moist, but not swimming in liquid.
● Cover it with foil or a lid, and cook overnight or for 6 hours at 100°C in the oven until meat is even more tender.
● In the morning, after the adafina has been cooking all night, or after the 6 hours is up, check the water level. If there is too much water, turn the oven up to 160°C, cover, and continue cooking. If there is very little water, add approximately another cup (100-250 ml), cover, and continue its cooking.
● At the end of the cooking time, taste and correct the seasoning if necessary.
● To serve, shell the eggs and halve them.
