Delicious Cholent
From Shabbat
Beef Cholent
3 Tbsp. Oil
1 onion
2 Tbsp. sugar
1 or 2 lbs. (1/2 to 1 kg.) meat (chuck or flanken)
6-7 potatoes
1/2 cup barley
2-3 tsp. salt
1/2 cup lima beans
1/2 tsp. pepper
1/2 cup kidney beans (optional)
Gravy from roasted chicken or meat for added flavor (optional)
meat bones
water
In large pot, brown the sugar in oil. Immediately add 1 cup water. Peel and cut potatoes into chunks and add to water. Rinse beans and barley and add to pot. Add remaining ingredients. Add water just to cover mixture. Bring to a boil. Cook covered on a low flame for 1-2 hours. Add water to cover and bring to boil. Place on covered fire before Shabbat and keep close to flame overnight but not directly over it. It should simmer gently. Serves 6-10.
Chicken Cholent
3 onions
1/2 cup lima beans
oil
1/2 cup barley
1 chicken, cut in serving pieces
water
5 potatoes
Slice onions. Fry in a little oil until golden brown. Add pieces of chicken and cook until the skin browns (about 10 minutes). Add potatoes, peeled or unpeeled, cut in large pieces. Add beans and barley. Add water to cover, plus 1 additional cup and cook for at least 1 hour. Before putting the cholent on a covered fire, add another cup of water. Cover cholent and keep it on a low-medium covered flame.
Variation: For extra Shabbat flavor, add Matzah Balls/kneidlach and some additional water after you have cooked the cholent for 1/2 hour.
Vegetarian Cholent
1 large onion, sliced
5 Tbsp. onion soup powder
2 Tbsp. Oil
4 carrots, cut in chunks
1 cup barley, soaked for several hours
4 medium potatoes, cut in chunks
1 cup split peas, soaked for several hours
water
Saute onion in oil in pot until soft, then add rest of ingredients with water to cover. Bring to a boil and cook for at least 1 hour, adding water as needed to keep a soupy consistency. Place cholent on covered fire.
Variations:
1. Add kishke and simmer 20 minutes before putting on covered fire.
2. Chunks of meat substitute may be added for extra texture and to make it more interesting.
3. Well-washed raw eggs may be carefully immersed in the cholent before putting it on the covered flame. At serving time, remove eggs and peel. They turn brown. Serve them separately.
