Dafina (Cholent)

    8 hours 20 minutes

    A Jewish sabbath stew with beef brisket, chickpeas, potatoes, carrots, parsnip and whole eggs, this stew can be prepared Friday night and left until Saturday.


    Queensland, Australia
    1 person made this

    Serves: 6 

    • 1/4 cup olive oil
    • 2 onions, diced
    • 6 cloves garlic, crushed
    • 1kg brisket, cut into chunks
    • 800g tinned chickpeas, rinced and drained
    • 1kg potatoes, cut into chunks
    • 2 carrots, cut into chunks
    • 1 parsnip, cut into chunks
    • 1 stick of celery, diced
    • 5 beef stock cubes
    • 1/4 cup honey
    • 1 tablespoon paprika
    • 1 teaspoon allspice
    • 1 teaspoon tumeric
    • 1 teaspoon cumin
    • 1/2 cup chopped parsley
    • salt and pepper, to taste
    • 6 whole eggs, shells on

    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. Heat oil in a large frying pan. Saute onions until tender. Stir in garlic and brisket. Cook a few minutes until browned. Pour into large slow cooker.
    2. Stir in chickpeas, potatoes, carrot, parsnip and celery. Add enough water to cover then add in the stock cubes, honey, herbs, parsley, salt and pepper. Stir well to combine. Gently place in the whole eggs.
    3. Set slow cooker to medium and allow to cook over night.

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