Cholent
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Cholent
Ingredients:
Method:
- For best results, use the the Searing Slow Cooker™
- Soak the beans and barley together in a medium bowl in plenty of water overnight (or for at least 6 hours). The next day, drain and rinse
- Use the MENU button to select the SAUTE function, then select POWER/START to start pre-heating. When the pre-heat is complete, add the oil then add the onions and cook for 15 minutes or until caramelised, remove from slow cooker bowl
- Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add a little more oil if needed then add the beef brisket and cook until browned, transfer to a plate. Add the short ribs and cook until golden brown, 3-4 minutes or until browned. Remove
- Add the first layer of beef brisket, followed by layers of beans/barley, fried onion, short rib and potatoes, finishing with some potatoes on the top
- Dissolve the salt in the boiling water and pour into the slow cooker bowl. It should come to just under the top layer of potatoes
- Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking. OR if you want to put on before work, place on low and cook for 9 hours
- Allow the cholent to cool for 10 minutes before eating
Recipe by Monday Morning Cooking Club
The girls of the Monday Morning Cooking Club have so far created two beautiful cookbooks,
“Monday Morning Cooking Club – the food, the stories, the sisterhood” (April 2011), and "The Feast Goes On" (April 2014).
The books are a collection of treasured old and new recipes and stories from the best cooks in Australia’s Jewish community; recipes from a community equally nurtured by and obsessed with food, from generations past and present, creating a record and an heirloom for generations to come. Shop the cookbooks here.
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