CHOLENT RECIPE, JEWISH
Cholent is a Jewish dish. The word Cholent, aka Hamin, refers to a slow-cooked stew of meat, potatoes and beans. Other variation includes pearl-barley, buckwheat, rice, chickpeas, damplings, potatoes, kishke*, fat, meatballs, tongue, sausages, chicken or lamb and even meatless version, cooked slowly all night, hence, its a weekend gathering meal which is easy to prepare.
Immigrants arrived to Israel from all over the globe while each ethnic group brought their version to Cholent. The name derived from the French "chault" (hot & slow) and refer to the long slow cooking.
The smell which circulates throughout the house, heavy, moist and sweet, is irresistible.
My Grandmother was a wondeful cook. I used to sit next to her while she was cooking. I guess, my appetite and desire to the kitchen started there. She used to do home made Kishke, using a clean cow's intestine, as was the old days version. Today, you can buy ready made Kishke in any supermarket.
* Kishke - A sausage shape beef casing filled with flour or matzo meal and onion.
MY CHOLENT
• 1 bag of dry beans
• 1 1/2 Kg. beef
• 4-6 peeled potatoes
• 1 onion
• salt, paper, paprika
• oil or goose/chicken fat
• 1 kishke
• 3-4 full tbls honey
• 5-6 cups water
• 3-5 eggs
A heavy pot with a tight lid is a must.
Soak beans in boiled water overnight . If forgotten put beans in hot water with 1 tablespoon of baking soda for 4-5 hours.
Pre-heat oven to 180°C / 350°F
Drain beans, cut onion to rings and fry in a big pot . When gold-brown remove from heat. Place beans on top of the fried onion and stir. Place meat in the center of the Pot. Circle meat with potatoes.
Mix honey with water, salt, paper and paprika and add to pot. Cook for about an hour and
remove from heat. Cool and then add eggs and kishke.
Cover pot tightly and place in oven for about 30 min. Reduce heat to 90-100°C / 180°F and bake for another 5-6 hours. Reduce heat to 50°C / 95°F until ready to eat.
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