MEAT CHOLENT
Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favourite Sabbath dishes was Cholent (primarily a bean dish) because its flavour was not impaired by long, slow cooking; if anything, it was improved. The good houswives would prepare their Cholent on Friday afternoon and place it in the local baker's ovens; the fires were banked, but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after schul (synogogue) services were finished, it would be a delicious hot dish for a hungry family. Cholent may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old fashioned Boston Baked Beans, although it isn't quite so sweet. This Cholent recipe includes meat, a modern refinement of a dish once composed exclusively of beans, simply because many Jewish families could not afford the meat. This Cholent recipe comes to you from The Art of Jewish Cooking by Jennie Grossinger.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time P4DT20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Submerge beans in water and soak overnight.
- Drain well.
- Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.
- Sprinkle with salt, pepper and ginger.
- Add the beans and barley.
- Sprinkle with the flour and paprika.
- Add enough boiling water to cover one inch above the mixture; Cover tightly.
- Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.
- Slice the meat and serve with the barley and beans.
Nutrition Facts : Calories 838.7, Fat 50.7, SaturatedFat 20.7, Cholesterol 129.4, Sodium 702, Carbohydrate 53.7, Fiber 13.2, Sugar 5.8, Protein 41.5
CHOLENT
Cholent is the traditional Sabbath lunch. It can be made in advance and is a hot meal that doesn't require cooking, which is forbidden on Shobbos.
Provided by Food Network
Categories main-dish
Time 3h52m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
- Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
- In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
- Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.
BEST CHOLENT EVER
This is a full meal in a pot: ground beef, chicken, spaghetti noodles and potatoes swimming in a savory sauce. Thanks to the Yerushalmi caterer Moshe Goldin for this recipe--the only cholent my family is willing to eat! Note to people doubling or halving the recipe: this is meant to be cooked in layers that completely fill the pot, so change your pot size accordingly and make sure you still have nice separate layers in the new pot, and that it is filled to the top.
Provided by GalicioBocharit
Categories One Dish Meal
Time 16h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
- While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
- In the meantime, slice the potatoes into 1/2" discs.
- When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
- Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
- Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
- Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
- Add the ground beef--it will not be a layer, it's just there for flavor.
- Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
- Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.
Nutrition Facts : Calories 1270.9, Fat 60.2, SaturatedFat 14.7, Cholesterol 203.3, Sodium 234.8, Carbohydrate 114.5, Fiber 12.4, Sugar 9.2, Protein 67
FUNKY CHOLENT
Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.
Provided by basg101
Categories Everyday Cooking
Time 14h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
- Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 64.6 g, Cholesterol 49.3 mg, Fat 13.1 g, Fiber 9.9 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 680.5 mg, Sugar 8.2 g
CHOLENT
This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.
Provided by gardner.charles
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- 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.
- Preheat oven to 200 degrees F (95 degrees C).
- 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.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
CHOLENT
This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.
Provided by gardner.charles
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7
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
SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)
This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!
Provided by AniSarit
Categories Stew
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
- Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
- Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.
Nutrition Facts : Calories 1027.4, Fat 60, SaturatedFat 24.2, Cholesterol 260.9, Sodium 503.8, Carbohydrate 90.5, Fiber 17.4, Sugar 5.5, Protein 32.6
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