Low Fat Cholent Israeli Chaminc Israeli Chamin Kosher Meat Food

LOW FAT CHOLENT: ISRAELI CHAMINC ISRAELI CHAMIN (KOSHER-MEAT)

Steps:

• Here it goes -- :.
• Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
• Pour boiled water to half the height of the meat.
• Place the soaked rinsed beans on one side of the pot -.
• Place potatoes on the other side.
• Insert barley into cooking bag (preferable made of cloth).
• On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
• I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
• Dilute honey with some warm tab water - and pour all over.
• Dilute salt with some warm tab water - and pour all over.
• Dilute the sweet paprika with some warm tab water - and pour all over.
• Add boiled water to cover it all, make sure it's at least one inch above ingredients.
• Scatter tea bags. (See picture for the prepared pot.).
• Preheat oven to 250 F (120 C).
• Bring to boil on stove.
• Reduce heat and allow cooking with gentle boil for at least two hours.
• Move the pot to the oven.
• Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
• At night, reduce oven's heat to 215 F (100 C).
• Check first thing in the morning!
• See if you need to add some water and reduce or increase oven's heat.
• The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
• Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
• Enjoy!

CHOLENT

Steps:

• Soak beans overnight and rinse beans.
• I also rinse the barley.
• In large frying pan heat oil and add onion.
• Fry until browned.
• Add meat cubes and brown.
• Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
• Now using a crock pot.
• Add peeled potatoes.
• I like them whole, but some like to cut them in chunks.
• Add soaked and rinsed beans and rinsed barley.
• Pour sauce and meat mixture over this and try to mix.
• Add approx 3/4- 1 cup of water or until it is barely covered.
• Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
• The entire house will smell amazing.
• Remove liner from crockpot and let sit about 15 minutes.
• Stir gently and serve.

CHOLENT

Steps:

• Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
• Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
• Dice the onions and mince the garlic, chop cilantro.
• Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
• Add potatoes and allow to cook for one hour more.
• Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.

CHIEF OF STAFF CHOLENT (HEBRONITE HAMIM)

Steps:

• 1. On Thursday night, soak the white or red beans and chickpeas in cold water to cover.
• 2. On Friday morning, in a large heavy pot, sauté the onions in the vegetable oil until translucent. Then add the brown sugar and the water and carefully caramelize the onions over very low heat. Turn off the heat until the remaining ingredients are prepared.
• 3. Drain the beans and scatter them on top of the onions.
• 4. Cut the fat from the brisket, dice the fat, and set it aside. Rinse the rice in cold water and then drain; repeat twice more. Season the rice with 1/2 teaspoon salt and a few grinds of black pepper and dot with about 4 tablespoons of cubed beef fat. Place the rice in the center of a sheet of cheesecloth and enclose it loosely, so that the rice can expand. Tie with a thin strip of cheesecloth or twine and set aside.
• 5. Season the frika, bulgur, or barley with 1/2 teaspoon salt and a few grinds of black pepper, dot with about 4 tablespoons of cubed beef fat, and put it in another piece of cheesecloth. Tie it up loosely.
• 6. Add the beef bones to the onions in the pot. Set the brisket on top, then the 2 bags of grains, the kishke, pearl onions, potatoes, and eggs. Sprinkle with additional salt to taste, pepper, baharat, and soup powder. Add water to cover, cover the pot, and ring to a boil. Then transfer to a preheated 200-degree oven to cook overnight or put the pot on a blech (a heated asbestos pad which many Jewish cooks use to keep Sabbath dishes warm) over low heat and leave until ready to serve.
• Joan Nathan shares her tips with Epicurious:
• •For this dish, Nathan prefers the texture and flavor of dried chickpeas and beans to canned. •Baharat, an Eastern Mediterranean spice blend, generally includes paprika, hot pepper, black pepper, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, and salt. It is available at Middle Eastern markets. If you can't find it, Nathan recommends using your favorites from the list above, being sure to include pepper. •"This dish can easily be made in a slow cooker," says Nathan. "Sauté the onions and place them in the cooker, then add the drained beans and other ingredients. Leave the dish to cook throughout the day or overnight."

CHOLENT

Steps:

• Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!