Goof-Proof Cholent
- Ready In:
- 12hrs 40mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 1⁄2 cup baby lima beans, sorted and rinsed
- 1⁄2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix)
- 1 1⁄4 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in)
- 1 large onion, chopped
- 1⁄3 cup pot barley, washed
- 1⁄4 cup dry lentils, sorted and rinsed
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground ginger
- 6 small potatoes, scrubbed
directions
- Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
- Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
- Trim meat of all visible fat and cut into 4 - 6 large chunks.
- Saute onions in small amount of oil until they just begin to brown.
- Add meat to pot and brown on all sides.
- Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
- Put potatoes on top.
- Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
- Preheat oven to 350 degrees.
- Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
- Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
- DO NOT STIR WHILE COOKING.
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Reviews
-
Not bad. Could use more flavor--more spices. As a note for other people like myself that don't usually cook recipes like this... I discovered my oven automatically shuts off after a certain time limit! Check your oven manual for a feature (mine actually calls it "sabbath") to keep the oven on for extended periods of time.