Eastern Europe

Cholent

Beef, beans, barley and potatoes cooked overnight. The Saturday lunch that makes itself.

600 minTime

43 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 600 minutes come after.

Make it your way

Grandma's wayOvernight beef, beans, barley, potatoes and brown eggs.

The original

516kcalsame

43 gproteinsame

10 gfibresame

600minutessame

Per serving, worked out from the ingredient table.

Beef900 g chuck, large chunks

Potato6 medium, halved

Pearl barley¾ cup

Rajma, dry (dried red kidney beans)¾ cup dry, soaked overnight

Onion3, chopped

Garlic4 cloves

Paprika1 tbsp

Honey1 tbsp

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Black pepper1 tsp

Egg6, washed, in their shells (optional)

Waterto cover

5 steps

1Brown the onion and then the beef in oil in a large ovenproof pot.
2Add drained beans, barley, potatoes, garlic, paprika, honey, salt and pepper. Nestle the whole eggs in their shells among the potatoes.
3Pour in water to cover by 2 cm and bring to a boil on the stove.
4Cover tightly and cook in a 100°C oven overnight, adding a splash of water in the evening if it looks dry.
5Peel and halve the brown eggs and serve them on top of each bowl.

Serve it like this

Ladle into deep bowls with a halved brown egg on top. Challah and pickles on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.