Meat Cholent

"Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favourite Sabbath dishes was Cholent (primarily a bean dish) because its flavour was not impaired by long, slow cooking; if anything, it was improved. The good houswives would prepare their Cholent on Friday afternoon and place it in the local baker's ovens; the fires were banked, but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after schul (synogogue) services were finished, it would be a delicious hot dish for a hungry family. Cholent may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old fashioned Boston Baked Beans, although it isn't quite so sweet. This Cholent recipe includes meat, a modern refinement of a dish once composed exclusively of beans, simply because many Jewish families could not afford the meat. This Cholent recipe comes to you from The Art of Jewish Cooking by Jennie Grossinger."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
96hrs 20mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Submerge beans in water and soak overnight.
  • Drain well.
  • Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.
  • Sprinkle with salt, pepper and ginger.
  • Add the beans and barley.
  • Sprinkle with the flour and paprika.
  • Add enough boiling water to cover one inch above the mixture; Cover tightly.
  • Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.
  • Slice the meat and serve with the barley and beans.

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Reviews

  1. I cooked this in my beloved 7qt. cast iron Dutch oven at 300F for 6 hours. I used frozen/defrosted lima beans. The barley & beans made what I called 'barley & bean pudding' when explaining to the kids what I was feeding them. 1 gobbled it up(5yo) & the other(8yo) wouldn't touch it. *sigh* I thought it was delicious. The meat was a little dry - ??? But very tender. This will reappear since this year will be the year of low maintenance meals!! Thanks, Toolie.
     
  2. The recipe called for beef brisket. My loose translation turned into corned beef brisket because that was what I defrosted. I browned the onions in a heavy skillet then placed in the crockpot. I then added the presoaked beans and barley along with 6 cups of hot water, salt, pepper and paprika, stirring well. Next, I seared the corned beef brisket and placed on the beans and topped that off with the seasoning packet that came with the brisket. Turned on the crockpot and cooked overnight. The next morning, I sliced the meat and placed everything in the fridge until dinner time. This dish was served with cornbread and a mixture of raw vegetables for a very substantial meal. Delicious!
     
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<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>
 
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