Cholent - Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Ingredients:

Beef - 500 g

Potatoes - 2 pcs.

Onions - 2 pcs.

White beans - 0.5 cups

Dark beans - 0.5 cups

Spotted beans - 0.5 cups

Pearl barley - 0.5 cups

Garlic - 1 head

Vegetable oil - for frying

Flour - 1 tbsp.

Salt to taste

Pepper to taste

Paprika - 0.5 tsp

Ground ginger - a pinch

Bay leaf

• 138 kcal
• 4 hours
• 4 hours

Photo of the finished dish

Step by step recipe with photo

Cholent or hamin is a traditional Jewish food. Or rather a Saturday dish. Jewish law says that nothing can be done on the Sabbath, including cooking. All food preparation must be completed on Friday before sunset.

Most often, the cholent was not cooked at home, but was taken to the bakery, where it was cooked on smoldering coals and remained hot by the time of use. And when they returned from the synagogue after prayer, they took them away.

Cholent combines inexpensive foods like beans, potatoes, onions and legumes. But it also includes beef, which, when combined with beans, makes you feel full. In different regions, different cereals are also added, it can be rice, pearl barley and other cereals.

Let's start making cholent.

Prepare foods from the list.

Soak the beans in advance, preferably overnight. Usually they take 3 types of beans: dark, white and motley.

Cut the meat into rather large pieces.

Pearl barley should also be soaked overnight.

Cut the onion into half rings.

We send the onions to be sautéed in vegetable oil until slightly golden brown. We put it in a saucepan or cauldron, in which we will cook the cholent.

Pour flour into the bag.

We spread the meat, tie the bag and shake it thoroughly. The meat is covered with a thin film of flour.

We send it to fry in a pan.

While the meat is fried, peel the potatoes and cut into 2-3 pieces.

It is better to cook cholent in a cauldron, but we do not have it, so we used a pan with a double bottom. Onions and meat were poured into it.

Pour the beans on the meat. Cut the head of garlic across and send it to the pan.

Pour pearl barley on the beans.

Put the potatoes on the groats, pressing slightly.

Sprinkle with paprika, add bay leaf, black peppercorns, salt, ground black pepper and ground ginger.

Pour water approximately 2.5 centimeters, bring to a boil. Then we reduce the fire. Cook over low heat like jellied meat. The dish is not cooked, it melts. Our dish took 4 hours. Usually Jews cooked in ovens for 8 hours. The water, of course, boiled away. Then it was moved to a lower heat. But there is an opinion that you can add boiling water. We did just that. But after four o'clock the cholent began to stick to the bottom and we stopped cooking. They treated their friends. Both we and friends liked the dish.

This is what the finished dish looks like. Enjoy your meal!

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