As the secular, (and now online) shopping season, is well upon us. I think back to the years I spent working with a large hasidic camera and electronics dealer. One can not work that close for that long without picking up mannerisms, expressions, and tastes.
From my time there a fondness for challah, and cholent developed. Whilst I am sure my recipe is not authentic, and I am sure I have violated at least 12 rules of keeping kosher, all I have to say is “OY!, Bubbeh is not making this, I am.”
As Chanukah, approaches rapidly, and I start to miss my friends, I’ll rework and repost my recipe from December 2012.
Cholent is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated in ancient Judea, possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish.
There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (huevos haminados), which turn brown overnight. Ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
- Insta Pot
- 2 lb Beef Brisket Cut to 1" chunks
- 2 lb Red Potatoes Washed / halved
- 1 cup Dried Pinto Beans Or a mix.
- 1/2 cup Barley
- 2 ea Onion Large, Peeled, Quartered
- 6 cloves Garlic Peeled, whole
- 4 cups Chicken stock Low sodium, enough to cover ..
- 1/2 tsp Black Pepper Fresh Ground
- 1 tbsp Salt Kosher, of course
- 2 tsp Smoked Paprika
- 2 tsp Cumin Seed Toasted, Ground
- 6 ea Eggs Jumbo, in shell, washed
- 1 tbsp Olive Oil
- Water As needed
- 2 ea Jalapeno's Washed, ringed, (optional)
- Set the instapot on saute, add oil
- When the oil shimmers, Add the beef and saute until it take color
- Add and saute the onions until soft and translucent
- Add the garlic cloves and saute until fragrant
- Turn the Instapot to slow cook, add potatoes, beans, barley
- Add seasonings / spices to chicken stock mix well
- Pour stock into slow cooker, add water to make sure all is covered by 1/2"
- Place the eggs into the instapot and make sure they are covered
- Add a glass lid, and slow cook until the beef and beans are tender, the barley has swollen.Check occasionally, add water as needed
- Serve in a bowl, with a side of challah ..
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