International Recipes

Cholent (Sabbath Stew)

Cholent is a traditional Shabbat dish, because it is designed to be cooked very slowly. It can be started before Shabbat and is ready to eat for lunch the next day.

Cholent

This also works very well in a slow cooker on the low setting, but be careful not to put in too much water.

Ingredients

  • 2 pounds fatty meat (brisket or stewing beef)
  • 2 cups dry beans (navy beans, great northern beans, pintos or limas)
  • 1 cup barley
  • 6 medium potatoes
  • 2 medium onions
  • 2 tablespoons all-purpose flour
  • 3 tablespoons oil
  • Garlic, pepper, cumin and paprika to taste
  • Water to cover

Instructions

Stove Top

  1. Soak the beans and barley until they are thoroughly softened.
  2. Sprinkle the flour and spices on the meat and brown it lightly in the oil.
  3. Cut the potatoes into large chunks.
  4. Slice the onions.
  5. Put everything into a Dutch oven and cover with water. Bring to a boil on the stove top, then put in the oven at 250 degrees F before Shabbat begins.
  6. Check it in the morning, to make sure there is enough water* to keep it from burning but not enough to make it soggy. Other than that, leave it alone.
  7. By lunch time Shabbat afternoon, it is ready to eat.

Slow Cooker

  1. Add potatoes and onions to the bottom of the slow cooker.
  2. Add beef on top of the potatoes and onions.
  3. Sprinkle salt and pepper on top of the beef.
  4. Scatter the barley and beans on top of beef.
  5. Pour broth on top of everything.
  6. Top with paprika.
  7. If all the food isn’t covered in liquid, add enough water until all ingredients are fully covered.
  8. Cook on LOW for 10 to 12 hours, stirring occasionally and adding more water if necessary.

Notes

For those who observe Shabbat, do not stir or add more water during the cooking.

I have used chuck roast for this recipe, and it works well.



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