2 cups dried lima beans (or butter beans)
1 1/3 kg low fat brisket
3 onions, diced
1 tablespoon olive oil
1 teaspoon low sodium salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 cup pearl barley
2 tablespoons flour
2 teaspoons smoked paprika
Cover the beans in water and soak overnight.
Preheat the oven to 120°C if cooking overnight or 175°C if cooking to eat on the same day.
Drain the beans.
Heat the oil in a casserole dish that can be used on both the hob and in the oven.
Brown the onions in the oil.
Add the meat and brown it all over.
Sprinkle the meat with the salt, pepper and ginger.
Add the beans and barley and sprinkle with the flour and paprika.
Add enough boiling water to cover one inch above the brisket.
Cholent is traditionally cooked for 24 hours in a 120°C oven. However, for quicker cooking, it can also be cooked in a 175°C oven for four hours.
Slice the meat and serve with the barley and beans.