The Little Chilli that Wasn't

[desperance]

It is most strange. My house is filled with the aromas of beef and vegetable juices. When I go to stir the pot, there are many beans therein; yet when I taste it, there is no chilli burn. Not none.

This is because there are no chillies in it: because it is not a chilli, nor a curry neither. I can stew meat without heat? Who knew?

In fact, it is a cholent. A brisket-and-white-bean cholent, as it happens, which started out as a recipe before I added carrots and red peppers and such. And yes, it's got an egg in it. That's by way of an experiment; the recipe says to hard-boil the egg first before you add it to the pot, but I'm thinking, all those hours in a slow cooker? Surely that's going to cook an egg?

I'll let you know.

Also worth saying, this is entirely shewhomust's fault. She mentioned cholent (in terms of mutton and beans, I think) a couple of weeks ago, and I was hooked.

And the alert among you will have noted that this is Friday. Which has nothing to do with the case.

Comments

[beckyzoole.livejournal.com]

I always make cholent with barley added, too. And I never hardboil the eggs first.

How'd it turn out?

[desperance.livejournal.com]

Yup, barley was in most of the recipes I looked at. But not this one, and - being a first-timer'n'all - I thought I'd stick to the recipe.

Except on the egg-front, obviously: for no, they did not need hardboiling first. Why would they? Weird recipe...

It was completely gorgeous, thanks. I'll be doing that again. Maybe next weekend. Maybe with barley...?