Soup du Barry
45 min · 283 kcal · Mediterranean
Cholent
The Sabbath stew that goes into the oven on Friday afternoon and comes out at lunch the next day: beef, beans, barley and potato cooked so slowly they turn sweet, dark and meltingly soft, with a whole egg buried in the pot to colour and firm in the heat.
Instructions
- The night before you assemble the pot, put 40 g of dried beans in a bowl, cover with cold water by a good 5 cm and leave to soak for at least 8 hours. Drain and rinse before using.
- Warm 1 tbsp of oil in a small heavy casserole (about 18 cm, with a tight lid) over medium heat. Add 1 sliced onion with a pinch of the salt and fry for 8-10 minutes, stirring, until deep golden and sweet. Stir in 2 cloves of chopped garlic and 1 tsp of sweet paprika and cook 30 seconds off the direct heat so the paprika does not scorch.
- Raise the heat, push the onions to one side and brown 120 g of beef chuck and 1 marrow bone for about 4 minutes, turning once, until the meat has a crust on two sides. The fat rendering from the meat is all the richness the stew needs.
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705kcal
43gprotein
73gcarbs
29gfat
16gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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