A Cholent Recipe for the one who never cared to come to the kitchen.
Article Written by: Renee Dyrbjerg from Israel.
Cholent, a Jewish overnight stew, is usually made on Friday afternoon and left to simmer overnight before being served at noon on Saturday. Beef short ribs, beans, potatoes, onions, honey, and smoked paprika combine to make a tasty, warming stew. Because this version is produced in a slow cooker, it doesn’t require any attention from Sabbath keepers.
It was founded due to Jewish rule prohibiting cooking on Shabbat. To comply with the restriction, Jewish chefs began making meat and bean stews in heavy pots that were gently simmered overnight in a low-heat oven.
2 medium peeled and sliced potatoes
1/2 to 1 pound boneless beef short ribs, cut into 1 1/2-inch slices
1 medium onion, peeled and chopped
Pepper, to taste
3/4 cup barley pearls
1/3 cup kidney beans, dry
1/3 cup navy beans, dry
1/3 cup cranberry beans, dry
3 cups broth (chicken or beef)
2 tablespoons molasses or honey
smoked paprika (2 tablespoons)
Salt, to taste
Layer the potatoes, onion, and short ribs in the bottom of a slow cooker, seasoning the meat with pepper to taste.
Arrange the barley and beans on top, then pour the broth and honey or molasses over top. Season with salt and paprika to taste. Fill the pot with enough water to cover all of the ingredients. Cook on low for 12 to 15 hours, stirring regularly (save for those who observe Shabbat), and adding extra water as needed. The cholent will taste better the longer it cooks.