Traditional Cholent Food
CHOLENT
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Provided by Joan Nathan
Categories dinner, main course
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
- Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC CHOLENT
Traditional Ashkenazic slow-cooked cholent is prepared before Shabbat with meat, potatoes, onions, barley, beans, and kishke.
Provided by Melinda Strauss
Categories Main
Time 8h10m
Yield 8
Number Of Ingredients 14
Steps:
- 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.
Nutrition Facts :
TRADITIONAL CHOLENT
This traditional, slow-cooking stew is a hearty, stick-to-your-ribs kind of meal that truly satisfies. It can be made overnight or in a just a few hour with our modified version. No matter how your prepare it, the meat and potatoes will turn out fork tender, savory, and delicious.
Provided by Jodi Luber
Categories Main Dish
Time P1DT18m
Number Of Ingredients 10
Steps:
- Soak beans overnight and drain next day. In a Dutch oven, brown onions in hot oil on medium heat. Remove onions and set aside.
- Rub the meat with a combination of salt, pepper and paprika and then brown the meat in the same pot that you browned the onions.
- While the onions were browning, in a separate pot, start to boil enough water to cover the meat.
- When the meat is browned, add the lima beans, garlic, potatoes, and bay leaf, onions and mix together. Add the flour at the end. Pour boiling water over the mixture just to cover it. Cover the pot tightly and bring to a boil.
- At this stage you can do one of two things: 1) If you wish to cook overnight to observe Sabbath guidelines of no cooking, heat oven to 400 degrees and set a rack to accommodate your Dutch Oven. Place Dutch oven into the oven and reduce heat to 250 and cook overnight until noon the next day, OR: 2) Continue to cook on the stove for 3-4 hours on low heat. You may need to add a little water now and then to maintain a gravy-like consistency with the meat (check the meat every hour or so), stirring occasionally.
CHOLENT
Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!
Provided by Kishka
Categories Stew
Time 20h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!
Nutrition Facts : Calories 433.8, Fat 7.8, SaturatedFat 3.1, Cholesterol 61.2, Sodium 82.9, Carbohydrate 63.2, Fiber 9.4, Sugar 4.6, Protein 28.6
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