Cholent

This amount feeds about 6-8 people, double the recipe for a larger crowd. For a vegetarian version, just leave out the meat.


1/2 kilo beef goulash [beef cut into small cubes]
1 top rib bone [can also use smoked bones for a smokey flavour]
2 onions - chopped
2 cloves garlic = minced or finely chopped
tablespoon olive oil

half cup soup mix [split peas and barley], rinsed
1 can butter beans [lima beans] - drained
6 potatoes - cut into medium sized pieces
3 carrots - cut into small slices
1 parsnip - chopped finely
1/3 cup tomato puree or ketchup
1/3 cup soy sauce
salt and pepper
1 tablespoon Vegeta flavoring

You can add any spices you want to, such as cumin, paprika or chili flakes.  Sefardi Jews add raw eggs, still in the shell, which cook along with everything else, and absorb the colour and flavour of the cholent.

Fry onion in the olive oil for about 10 mins, then add garlic and beef goulash pieces and cook for a few minutes until meat is browned on all sides.  Then add all the other ingredients and cover with water. Bring to boil and then allow to simmer, or leave on very low heat, or use a slow-cooker.  Cook for as long as you like, minimum 8 hours, maximum 22 hours.