Photograph of the finished Cholent

Middle East · Nồi hầm qua đêm đậu ớt bột paprika

Cholent

12 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.1 lb
  • Photograph of White beans White beans 1.3 lb
  • Photograph of Red chilli powder Red chilli powder 2.8 oz
  • Photograph of Potato Potato 1.9 lb
  • Photograph of Onion Onion 3.2
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Flour Flour 11.3 oz
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Garlic Garlic 4
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Soak white beans for 8 hours, then drain.
  2. 2 The Hungarian version uses a lot of paprika powder and no barley, so the broth is red and thick.
  3. 3 Sauté the onions in lard, then turn off the heat and sprinkle in the chili powder, stirring constantly.
  4. 4 Sprinkling chili powder after turning off the heat is mandatory; chili powder will burn and taste bitter if it comes into contact with hot oil.
  5. 5 Knead the flour with lard and onions to form a large ball of dough, then place it in the center of the pot.
  6. 6 Arrange potatoes, beef, beans, and whole eggs around the dough ball, then simmer at 100 degrees for 11 hours.

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.

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