Ziva's Cholent

Ingredients

• 1.4 onions, medium, chopped
• 2.2 tomatoes, large, ripe, seeded and sliced
• 3.8 carrots, sliced
• 4.4 tablespoon oil, 60 ml
• 5.0.5 cup mixed white and brown beans, soaked overnight if desired
• 6.5 potatoes, cut into large dice
• 7.salt, to taste
• 8.black pepper, to taste
• 9.ginger, to taste
• 10.cinnamon, to taste
• 11.1 kilogram beef brisket, boneless, sliced
• 12.marrow bones, 4–5 bones
• 13.pearl barley, good handful
• 14.410 gram butter beans, canned, 410 g
• 15.2 tablespoon sugar or golden syrup, 30 ml

Method

1. 1.Sauté the onions, tomatoes and carrots in oil.
2. 2.Layer in the bottom of the slow cooker. Put the beans on top.
3. 3.Sprinkle with salt and pepper. Bring up to boil and simmer for 10 minutes in open pot.
4. 4.Lay down half the potatoes. Season with salt and pepper.
5. 5.Layer the brisket and the marrow bones.
6. 6.Sprinkle over the barley.
7. 7.Spread over the butter beans.
8. 8.Season with the rest of the seasonings (ginger, cinnamon, and remaining salt and pepper).
9. 9.Top with the remaining potatoes.
10. 10.Pour over the syrup or sugar.
11. 11.Cover with water. Wait till water settles and add again until the slow cooker is full.
12. 12.Cover and set cooker on high.
13. 13.When the cholent has started to cook, turn to low and cook overnight, at least.
14. 14.DO NOT OPEN THE LID DURING COOKING.

Notes

• Cholent is the traditional Jewish Shabbat stew, cooked overnight on a low heat so it is ready for the Saturday midday meal.
• Seasoning quantities (ginger, cinnamon) are unspecified — use to taste; these are background flavours, not dominant ones.
• Ziva also appears as a contributor in Scan 1 ('Ziva's Mustard Tongue or Brisket').