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    • Cholent Recipe

    Friday, June 14, 2013

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    I have to say that I have so many fond memories of going to shul (synagogue) Saturday morning to daven (pray) and afterwards gathering in the back room of the shul to eat cholent accompanied by philosophical discussions inspired by shots of vodka and whiskey. The art of Jewish cooking is sadly a dwindling practice of the past. Cholent has always been a long-standing Shabbat meal on Saturday mornings and to encourage the continual practice I want to share a cholent recipe. Hopefully it will inspire some to maintain this tradition of delicacy...

    Ingredients:

    * 3 onions- quartered
    * 4 tablespoons of vegetable oil
    * 4 lbs of chuck roast cut in large chunks
    * 1 cup of dry kidney beans
    * 1 cup of dried kidney beans
    * 1 cup of pearl barley
    * 5 large potatoes- peeled and cut into thirds
    * boiling water to cover
    * 2 (1 oz) packages of dry mushroom and onion soup mix
    * 2 tablespoons of garlic powder
    * salt and pepper to taste

    Directions:

    1.) In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
    2.) Add meat, and brown well on all sides.
    3.) Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
    4.) Preheat oven to 200 degrees F (95 degrees C).
    5.) Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

    Tips:

    * Cholent may also be prepared in a crockpot
    * Sefardim add hard boiled eggs to their cholent
    * Some also add carrots to their cholent

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