Cholent is a traditional slow cooked Jewish strew often prepared on Friday so it’s ready for Shabbat (Saturday) lunch. It is considered an inexpensive hearty stew - full of beans, barley, potato and a little meat - and it feeds a lot of people.

Ingredients
(SLOW COOKED BEEF, BEANS + BARLEY)

INGREDIENTS
140 g (heaped 1/2 cup) dried lima beans*
60 g (1/3 cup) dried red kidney beans*
65 g (1/3 cup) pearl barley*
3 onions, chopped
2 T oil
400 g beef short rib or well-marbled beef brisket (deckle)
2 small waxy potatoes, peeled and quartered
3 teaspoons salt
2 cups boiling water

*It is recommended, but not essential, to soak the beans and barley
in plenty of water overnight and then rinse well before using.

AND ALSO
4 litre (16 cup) flameproof casserole
frying pan + spatula
2 cup heat proof measuring jug

130C for 2 hours
100C for 18-22 hours

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