Wednesday, March 3, 2010

Cholent

I grew up believing that the crockpot was invented specifically for this dish. All others crockpot recipes were a mere afterthought.

Cholent (pronounced CHUH-lent) is a very thick and heavy long-cooked stew. After having a bowl-full, you won’t need to eat anything else for several days.

It is a traditional winter sabbath meal.  According to Wikipedia, cholent was first mentioned in 1180 CE. 

My local supermarket carries 3 different brands of cholent mix, but you can buy the ingredients individually.  Pearl barley is barley processed to remove the inedible hull as well as the bran layer.

You can cook cholent in a large pot on the stove, but for safety's sake make it during the day when you are around to check on it.

Cholent
Yield: 4-6 servings

1 pound beef stew meat, cut into 1-inch cubes
3 medium to large potatoes, peeled & cut into large chunks
1 onion, coarsely chopped
1 pkg. cholent mix or
  1/2 cup kidney beans
  1/2 cup lima beans
  1 cup medium pearl barley
  1/2 cup navy beans
Water
Salt & pepper
Garlic powder

1. In a crockpot, layer all the ingredients except water in order listed. Add water to at least 3/4 full. If cooking overnight, or unable to check periodically to add water if needed to cover, add water almost to the top. Add salt, pepper, and garlic powder to taste.

2. Bring to boil on highest setting, then reduce heat to low. Simmer 7-8 hours or overnight. Do not stir because it will break up the potatoes.

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