✡️SHABBAT SHALOM ✡️ SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE - 1.2 kg beef short ribs or shin (bone-in) - 150g dried pearl barley - 200g dried cholent beans or butter beans (soaked overnight) - 2 large onions, roughly chopped - 6 garlic cloves, smashed - 4 medium potatoes, peeled and quartered - 750 ml beef stock - 2 tbsp tomato paste - 2 tsp smoked paprika - 1 tsp sweet paprika - 1 tsp garlic powder - 1 tsp onion powder - 3 tbsp schmaltz or neutral oil - 2 tsp salt - 1 tsp black pepper - 1 tbsp honey - 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don’t overcrowd the pan and brown deeply on all sides. Remove and set aside 3. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins 4. Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly 5. Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones 6. Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins 7. Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON’T OPEN THE LID! 8. Once finished, remove lid and let rest for 10 mins. Serve immediately 9. ENJOY #cholent #jewishfood - @falmer.uk