Indonesian•comfort
CHOLENT - ASHKENAZI HAMIN
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Tbsp oil
- 1 large onion (chopped coarsely)
- 1 lb beef brisket or roast (cut into large chunks)
- 12 oz large white beans (soaked in water overnight)
- 3-4 veal marrow bones
- 1/2 whole head garlic (unpeeled)
- Salt to taste
- 1-2 Tbsp paprika powder
- 4 cups chicken or beef stock or water
- 4 medium potatoes (peeled and halved)
- 5 oz pearl barley (washed and drained)
- 1 package stuffed kishke (thawed - optional)
Instructions
- 1
Heat the oil in a large ovenproof pot and fry the onions until golden-brown. Add the meat and bones and brown on all sides
- 2
Add the beans, garlic and spices. Pour in the stock or water until it covers the meat, bring to a boil and cook for one hour over low heat. Skim any fat and froth that bubbles up
- 3
Add the potatoes, cook for another 15 minutes, add the pearl barley and cook for another 15 minutes, stirring occasionally
- 4
Blanch or fry the stuffed kishke and place over the stew
- 5
Preheat the oven to 225 F (100 C)
- 6
Cover tightly and transfer the pot to the oven for the nigh