Cholent (Beef Stew)
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
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Credit: Landon Nordeman
1/2 lb. dried kidney
beans
2 tbsp. schmaltz (chicken
or goose fat) or canola
oil
1 2-lb. piece trimmed beef brisket
Kosher salt and freshly ground black
pepper, to taste
6 cloves garlic, crushed
2 onions, chopped
1 tbsp. sweet paprika
1 lb. beef marrow bones (optional)
2 cups roughly chopped whole peeled
canned tomatoes
1/2 cup pearl barley
5 medium Yukon Gold potatoes,
peeled and quartered
4 whole eggs (optional)
2 parsnips, peeled and cut into
1" pieces
2 carrots, peeled and cut into
1" pieces
Flat-leaf parsley leaves, for garnish
1. Put beans into a 4-qt. saucepan and cover with 2" water. Bring to a boil and cook for 1 minute. Skim any scum from surface and drain beans; set aside.
2. Heat oven to 325°. Heat schmaltz in a 6-qt. Dutch oven over medium-high heat. Season brisket with salt and pepper; add to pot and cook, turning, until well browned, about 8 minutes. Transfer beef to a plate. Add garlic, onions, and paprika to pot and cook, stirring, until onions are soft, about 10 minutes. Add the reserved beans, the beef, marrow bones, tomatoes, barley, potatoes, eggs (in the shell), parsnips, carrots, and 8 cups water to cover; season with salt and pepper and bring liquid to a simmer. Cover pot and transfer to oven. Bake until beef is tender, about 2 1/2 hours. To serve, transfer beef to a cutting board and cut into pieces. Remove eggs; peel and chop. Divide beef and eggs between 6 serving bowls and spoon stew into bowls. Garnish with parsley.
SERVES 6–8
Pairing note: Smoky Lioco Indica 2008 from Mendocino ($20) complements the spicy, earthy flavors of this dish.
 Recipe - Saveur.com){kind=link}
Everything else plus a knaidel (dumpling) placed in the middle of all the goodness in the pot. My mom also used goose and a duck confit for special guests.A glass of wine, some poached fruit and nap.
Everything else plus a knaidel (dumpling) placed in the middle of all the goodness in the pot. My mom also used goose and a duck confit for special guests.A glass of wine, some poached fruit and nap. Rating: 3