Cholent

• sunflower oil↗2 tbsp tbsp
• large onion↗1

  peeled and cut into 2.5 cm pieces

• garlic cloves↗6

  finely chopped

• beef brisket↗1.2kg kg

  cut into 2.5 cm cubes (remove tendons and excess fat)

• medium potatoes4

  (approx. 450g), peeled and cut into 5 cm pieces

• large sweet potato↗1

  (approx. 250g), peeled and cut into 5 cm pieces

• parsnips2

  (approx. 225g), peeled and cut into 2 cm pieces

• carrots↗225g g

  peeled and cut into 2 cm pieces

• butter beans↗400g can g

  drained and rinsed

• chickpeas↗400g can g

  drained and rinsed

• pearl barley↗150g g
• date syrup↗2 tbsp tbsp

  or regular honey

• sweet paprika1 tsp tsp
• smoked paprika↗1 tsp tsp
• tomato paste2 tbsp tbsp
• гранульована цибуля↗1 tsp

Step-by-step instructions

1. 1

   Heat 1 tbsp sunflower oil in a large skillet over medium‑high heat and sauté the onion, stirring frequently, for 8‑10 minutes until soft and translucent. Add the garlic and cook a few minutes until soft and fragrant. Sprinkle 1 tbsp sugar and continue cooking 2‑3 minutes, stirring often, until the garlic and onion are caramelised. Transfer to a plate and set aside.

2. 2

   Wipe the skillet with a paper towel and add the remaining oil. Season the brisket cubes generously with salt and pepper and sear in batches for 5‑10 minutes until browned on all sides. Transfer the browned beef pieces to another plate or bowl.

3. 3

   Now layer the ingredients in the slow cooker. First add the vegetables (including the sautéed onion) to the bottom, then the beans and pearl barley (give the pot a shake so they settle), and finally the browned beef.

4. 4

   Pour 250 ml water into a large jug and whisk in the date syrup or honey, both peppers, tomato paste, granulated onion, 3 tsp salt and a generous pinch of black pepper. Whisk well. Pour the mixture into the slow cooker over the meat and vegetables. Add more water (we added 1.5 l) just enough to cover the contents – do not stir.

5. 5

   Set the slow cooker to low and cook for 10‑12 hours until the meat and vegetables are tender, the beans softened, and the sauce has thickened. Taste and adjust seasoning with more salt and pepper if needed, then serve hot.