Shabbat Chamin Cholent Meat And Potato Stew Recipes
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
LOW FAT CHOLENT: ISRAELI CHAMINC ISRAELI CHAMIN (KOSHER-MEAT)
It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).
Provided by Smadars Sane Way Cc
Categories Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
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!
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