Cholent
Cholent, a Jewish bean stew: my style!
Ingredients
- 1 large confit duck leg
- 4,5 oz dried white beans (125 g), soaked overnight
- ½ small onion chopped
- 1 small fresh carrot peeled and chopped
- 1 small stalk fresh celery diced
- 1 large garlic clove peeled and chopped
- 2 ½ cups beef stock (600 ml), or chicken stock
- 3 oz wheat berries (85 g)
- 1 tbsp duck fat or unsalted butter
- 2 pickled gherkins sliced
- a handful fresh dill chopped
- ⅓ tsp paprika powder
- 3 bay leaves
- 1 clove
- pepper
- salt
Instructions
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Soak the beans overnight.
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Add the duck fat (or butter), chopped carrot, celery, onion, garlic, bay leaves, cloves and bay leaves to a large pan.
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Place it over medium heat until the fat or butter has melted. Stir well and cook for 4 minutes. Strain the soaked beans and then add them to the pan also.
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Give the ingredients a good stir. Then add the stock and paprika. Season with a good dash of pepper.
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Stir and bring the ingredients to a boil. Then take the pan off the heat and pour it all in a baking dish.
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Cover and place the dish in a preheated oven at 320°F (160°C) for an hour. Then add the confit duck leg and wheat berries.
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Give it a good stir. Bake the beans uncovered for about 45 minutes. After that shred the confit duck up and remove skin and bones. Add the meat back to the beans and stir. Add extra water if necessary.
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Then place the cholent uncovered in the hot oven for another 30 minutes. In the end check the seasoning and add extra pepper or salt to taste. Remove the clove and bay leaves. Scoop the cholent onto deep plates and drizzle with the remaining cooking liquid. Garnish with the chopped dill and sliced gherkins.