Beef Brisket Cholent Stew

Charmaine Lu -
  • 2 tbsp oil
  • 1 onion, cut into chunks
  • 6 chopped garlic cloves
  • 1.2kg brisket, cut into 2.5cm cubes
  • 450g potatoes, cut into chunks
  • 250g sweet potato, cut into chunks
  • 225g each carrots and parsnips, cut into chunks
  • 400g tin each butter beans and chickpeas, drained
  • 150g pearl barley or similar
  • 2 tbsp honey
  • 1 tsp each smoked and sweet paprika
  • 2 tbsp tomato puree
  • 1 tsp onion granules
  • Heat 1 tbsp of oil in a large frying pan and fry the onions until softened. Add the garlic, fry for a minute more, then tip onto a plate and set aside. Add the remaining oil to the pan and season the brisket before browning all over for 5-10 mins. Transfer to a plate and set aside, too.
  • Add the cooked onions and all the other vegetables to the slow cooker, then pour the beans, chickpeas and barley on top. Add the browned beef, then pour over a mixture of 250ml water, the honey, paprikas, tomato puree, onion granules, and plenty of salt and pepper. Top up with enough water to cover the contents, and do not stir. Cook on low for 10 hours, then serve piping hot with crusty bread.
10 hrs
6 serving