🍖Cholent / Sólet
- Jan 13
- 1 min read
Cholent is more than just a dish. It’s a connection to our roots, a bond between our ancestors and us. It’s a symbol of humble cooking, of savoring every bite with gratitude. This clever, comforting dish has traveled through generations, carrying stories, memories, and a lot of love. Today, it’s cherished around the world. ❤️
Here’s how 💃🏻
Ingredients:
🫘 700g beans (soaked overnight or at least 1.5 hrs before using depending on the beans)
🧅 2 onions (chopped)
🧄 1 head of a medium garlic (chopped)
🌶️ 1 tbsp paprika powder
🧂 1 tbsp salt
⚫ 1 tsp black pepper
🖤 8-10 whole peppercorns
🌾 Handful of washed barley
🥚 5-6 eggs (with shells on)
🦢 1 big spoonful of goose fat (or oil if you don’t have goose fat)
For the meat:
🥩 300g smoked beef
🍖 500g lean beef brisket (without bone)
🍗 500g beef flank
Method:
Soak beans (overnight or at least 1.5 hrs). This step will also help prevent being bloated after eating it.😉
Add drained beans, barley, onions, garlic, paprika, salt, pepper, and peppercorns to a pot and mix well.
Layer the meat and bones on top, then place the eggs on top of everything.
Add a spoonful of goose fat (or oil) and cover thoroughly with water.
Transfer to the oven at 150°C (230°F) for a minimum of 6 hours. OR simmer on the stovetop on low heat for ~ 5 hrs.
The key to a good cholent is nothing other than patience 🙏🏼❤️
