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...."
INGREDIENTS
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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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1/2 lb. dried lima beans
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1/2 lb. dried kidney
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beans
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2 tbsp. schmaltz (chicken
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or goose fat) or canola
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oil
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1 2-lb. piece trimmed beef brisket
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Kosher salt and freshly ground black
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pepper, to taste
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6 cloves garlic, crushed
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2 onions, chopped
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1 tbsp. sweet paprika
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1 lb. beef marrow bones (optional)
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2 cups roughly chopped whole peeled
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canned tomatoes
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1/2 cup pearl barley
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5 medium Yukon Gold potatoes,
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peeled and quartered
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4 whole eggs (optional)
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2 parsnips, peeled and cut into
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1" pieces
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2 carrots, peeled and cut into
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1" pieces
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Flat-leaf parsley leaves, for garnish
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