Traditional cholent - The Jewish Chronicle
Hearty, rib-sticking and perfect for Shabbat lunching
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
Ingredients
- 400g dried mixed beans
- 6 tbsp vegetable oil
- 1 large onion, chopped
- 6 garlic cloves, each clove peeled and halved lengthwise
- 1 tbsp caster sugar
- 1.2kg beef brisket, approx
- 1 marrowbone
- 2 tbsp sweet paprika
- 1½ tbsp salt
- 1 tbsp ground black pepper
- 6 small potatoes
- 6 eggs in shell, washed
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