Cholent

Mains

Ingredients

• 700g cholent meat
• 5-9 medium potatoes, preferably a blend
  • e.g. 2-3 each of medium Maris Piper/Yukon Gold, King Edward/Russet and Red 
• 2-3 medium onions
• 1 cup pearl barley 
• 1 cup mixed beans,
  • e.g. ⅓ cup each of red kidney, haricot and pinto
• 1 kishke
• 1 tbsp Montreal steak seasoning
• ½ tsp onion powder
• ½ tsp garlic powder 
• ½ tsp red pepper flakes
• 1 tbsp paprika
• ¼ tsp cayenne pepper
• 1 tbsp onion soup mix
• 1 tbsp salt and ½ tsp pepper
• ⅓ cup oil
• 1 tbsp honey
• 1½ tbsp BBQ sauce
• 4-6 eggs
• 2-4 beef marrow bones, optional

Method

1. Cover the beans in water and soak overnight.
2. If using red kidney beans, boil them for 10 minutes.
3. Peel and dice the potatoes.
4. Peel and dice the onions.
5. Add the marrow bones (if using) to the bottom of a large, heavy pot.
6. Layer the potatoes, onions, meat, kishke, beans, barley and eggs in the pot.
7. Season with the salt, pepper, paprika, cayenne, red pepper flakes, onion soup powder, garlic powder, onion powder, paprika, oil and Montreal steak seasoning.
8. Drizzle the honey and BBQ sauce on top.
9. Scrub the shells and then hard boil the eggs and add to the pot.
10. Cover with water, put the lid on and place in the oven for about 2-2½ hours at 140-150°C, then leave overnight at 90-110°C.