Cholent Middle Eastern Jewish

Method

1. 1 Soak white beans for 8 hours, then drain.
2. 2 The Ashkenazi version uses barley grains and white beans, unlike the Hamin Sephardi which uses rice and dates.
3. 3 Sauté the onions until browned, then pan-fry the beef chunks for 8 minutes.
4. 4 Arrange the potatoes to cover the bottom of the pot, then add the beef, white beans, and barley.
5. 5 Fill with water until it's twice the capacity, then simmer at 100 degrees for 11 hours without opening the lid.
6. 6 The barley absorbs all the water and thickens the stew, which is the correct consistency of cholent.

With an appliance

• Oven 12 hr

  Bake in a 100-degree oven for 11 hours in a tightly covered cast iron pot; do not open the oven during the process.