Jewish Beef Stew (Cholent)
The recipe for this slow-cooked dish of beans, brisket, and vegetables is made hearty with the addition of barley and potatoes.
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Cooking tools:
- Dutch oven
- Saucepan
- Colander
- Slotted spoon
- Cutting board
- Chef's knife
- Peeler
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
- Spoon
- Oven
- Stove
Ingredients
- 1⁄2 lb. dried lima beans
- 1⁄2 lb. dried kidney beans
- 2 tbsp. schmaltz (chicken or goose fat) or canola oil
- 1 (2-lb.) piece trimmed beef brisket
- Kosher salt
- freshly ground black pepper
- 6 cloves garlic, crushed
- 2 onions, chopped
- 1 tbsp. sweet paprika
- 1 lb. beef marrow bones (optional)
- 2 cups roughly chopped whole peeled canned tomatoes
- 1⁄2 cup pearl barley
- 5 medium Yukon Gold potatoes, peeled and quartered
- 4 whole eggs (optional)
- 2 parsnips, peeled and cut into 1" pieces
- 2 carrots, peeled and cut into 1" pieces
- Flat-leaf parsley leaves, for garnish
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