How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.
This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the "Egg and Onion" story in Monday Morning CookingClub - the food, the stories, the sisterhood (2011). It is the perfect starter for Shabbat lunch.
Serves: 12 as a starter Preparation: 30 minutes Cooking: 30 minutes
Melbourne's Yvonne Fink always makes her cholent with lots of love and patience, going so far as to wake in the night "just to check on it". This, an old style Melbourne cholent, is a favourite. Add a couple of spoons of paprika for more spice, some chopped carrots for colour or some smoked bones for a rich flavour - if you can find them.