As cassoulet, cholent moves beyond Shabbos

According to the great Claudia Rodin (author of “The Book of Jewish Food,” “The New Book of Middle Eastern Food,” and others) the origins of the classic French cassoulet and the traditional Jewish cholent are intermingled and my version is a combination of the two. I have yet to meet someone who did not like this, even those who “don’t like cholent.” [Because of the suggested preparation method, this dish is not suitable for cooking just before Shabbos.]

I make this in a huge (and very heavy) cast iron Dutch oven (8 quart), which fits nicely into our 36 inch oven, but the recipe can easily be split into two smaller more manageable casseroles, as long as you can fit them into your oven, or halved.

The marrow bones of the osso buco add richness, as does the fat from the goose breast, which is a nod to my father’s Hungarian origins. I don’t like the “gooey” effect of too much pearl barley, but a little adds nice texture. The beef stock adds to the overall very rich umami experience. I like large white beans, reminiscent of cassoulet, as they hold their shape and become luscious with long cooking. Another nod to cassoulet is the addition of sausage.

Wine Recommendation: the bright Yarden Sauvignon Blanc or rich Yarden Chardonnay could offer a nice contrast, but I generally go for a lighter red such as Yarden Pinot Noir. Yarden Syrah also makes a good pair as the natural smoky element of the wine connects to the subtle smokiness of the cholent that comes from the goose breast and paprika.

We like to have a mixed green salad along with the cholent.

Serves 8+

What:

4.4 lbs osso buco cut into 0.7 inches thick slices (by the butcher)

2 smoked one half goose breasts/duck (about 600 g), cut crosswise into 0.4 inches slices

2.2 lbs sausage (I use beef/lamb/pistachio sausage, locally produced), cut into 4 inches lengths

1.1 lbs large dry white beans, soaked for about 12 hours in water

1 whole head of garlic, separated into whole peeled cloves

3.3 lbs new red potatoes, washed

Eggs (as many as you can fit in, try one per person)

4 onions, chopped

2 shallots, thinly sliced

1 cup pickled pearl onions, whole, drained

3.5 ounces pearl barley

¼ cup decent red wine for deglazing

Beef stock