CHOLENT – THE ORIGINAL CROCK POT DISH

27 Sep

Schalet is the food of heaven,
Which the Lord Himself taught Moses
How to cook, when on that visit
To the summit of Mount Sinai…

Schalet is the pure ambrosia
That the food of heaven composes—
Is the bread of Paradise;
And compared with food so glorious…

From the poem Princess Sabbath by Heinrich Heine,
translated by Edgar Alfred Bowring

 

  CHOLENT –   pronounced  –    chaw-luh nt,

a traditional one-pot Jewish dish of meat, beans, potatoes, onions, barley, garlic and seasonings; traditionally made on Friday and slow-cooked for eating on the Sabbath;

For our Non- Jewish friends – The Sabbath is the seventh day of the week,    Saturday,     as the day of rest and religious observance among Jews and some Christians.        Ex. 20:8–11.

 

Cholent is uniquely Jewish. It was created because Jewish law does not permit cooking on Shabbat. To adhere to this prohibition, Jewish cooks began to create meat and bean stews in heavy pots that would slowly simmer inside a low-heat oven overnight. They would prepare the stew on Friday before sundown, cook it partially, and place it into the oven to continue cooking throughout the night. That way, there would be no need to kindle a fire or light a stove during the hours of Shabbat; they would simple remove the stew from the oven at mealtime and it would be fully cooked and ready to serve.

 

This is one of the most forgiving recipes you will find. It’s hard to go wrong here.. This is the heart of Jewish cooking – no finesse, no mess, no fanciness.

       

1 -2 lb beef, short ribs   – or  – Flanken    – cut into 3 ” pieces             WHAT THE HECK IS FLANKEN ?
I’M GLAD YOU ASKED , BECAUSE I DIDN’T KNOW EITHER
SOOOOOOOOOO
SCHOOL TIME………….
  • 1 -2 lb beef, short ribs ( flanken <img alt=”” src=”http://p-fst1.pixstatic.com/54af1428dbfa3f7b4d034a57/_w.540_s.fit_/01-2015%20Short%20Ribs-3.jpg” />
    Flanken Cut Short Ribs

    Flanken

    In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone

  • 4 potatoes – peeled and cut into chunks
  • 1 onion chopped
  • 6eggs, in shell
  •   2 cups dried  kidney beans
  •  1 cup barley
  • 15 garlic clove or less —at least 5
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot paprika or 1 tsp. cayenne pepper

 

  • 4 tblsp Chicken onsommé Mix –  get this if you can  – Osem Chicken Soup Mix – 14oz .
    fromOsem

    Osem Chicken Soup Mix - 14oz .

  • 2 tblsp honey
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper

Place potatoes in the bottom of the crock pot

Next lay in onions and as many or as few garlic cloves as you want

Next, add meat pieces

Next , nestle eggs in

Next sprinkle beans and barley on top

Sprinkle all of that with Chicken consommé Mix

Then Paprikas

Then Drizzle honey over everything

Salt and pepper

Then add  water at the side to just cover everything

Cover and cook over night on low

At least 8 hours ,   12 is better… way better

Serve in bowls

“l’chaim,” ,      is a special Jewish toast that means “to life.”

 

Eat and Enjoy !

If  you want this to be real authentic you can add thick slices of Kishka ,

 

 

Kishka         kishka

 This is from
JOY OF KOSHER
by  JAMIE GELLER

 

Ingredients

  • 3/4 cup Oil ,      Shmaltz can be used as a substitution,    making the kishka meat

    1 large Onion

  • 2 Carrots

  • 1 Celery Stalk

  • 2 1/2 teaspoon Salt

  • 1 teaspoon Paprika

  • 1 pinch Pepper

  • 1 1/2 cup Flour you can substitute matza meal
  • Preparation

    Blend/ Mix in food processor until pureed. Form into loaves and wrap in foil. Bake at 350 for one hour. Chill, Slice, Rewarm and Serve

 

 

 

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