Cholent with beef chuck


  • 400 g dried white beans
  • 200 g small potatoes
  • 4 carrots
  • 2 onions
  • 800 g beef chuck
  • 2 generous tablespoon(s) of goose fat
  • 250 g barley
  • 1 teaspoon(s) of paprika
  • 4 eggs
  • Salt and pepper from the mill


  1. Dip the beans in a bowl of cold water and let them soak the day before.

  2. Peel the potatoes. Peel the carrots and cut them into pieces of approximately 3 cm. Peel and finely chop the onions. Cut the meat into large pieces.

  3. Melt the goose fat over high heat in a large casserole dish, add the chopped onions and pieces of meat. Let everything color.

  4. Add the carrots, potatoes and white beans. Wet a little more than the height then add the barley and paprika. Salt and pepper to taste. Cover and cook over low heat overnight until midday the next day.

  5. Add the whole eggs with the shell to the casserole dish 1 hour before serving. They will thus absorb all the aromas of the dish.

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