No Fail Cholent

May 03, 2012

No Fail Cholent

Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎) 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 religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.

The background to the name given to this dish is unknown but may believe that it comes from the French chaud (hot) and lent (slow).

This is a step by step description on how to make “No Fail Cholent”. I have personalized this recipe to include items such as Kishke, rice and eggs that my family enjoys.

Started 1 hour before Shabbos and left to cook on the low setting
and ready to eat once you return from shul.

Prep Time: 10 minutes

Cook Time: 12 hours

Total Time: 12 hour, 10 minutes

Ingredients:

1 pound flanken Miami style ribs

6 medium Yukon Red or Yukon Gold potatoes

2/3 cup beans, checked and rinsed

2/3 cup barley, checked and rinsed

2 yellow onions

4-6 cloves garlic

1 tsp. sea salt

1/2 tsp. cracked black pepper

1 Tbsp. ketchup

2 eggs

1 store bought prepared kishka

1 cup instant rice

1 package onion soup mix

1 tablespoon olive oil

EQUIPMENT: Crock pot with cover, peeler, paring knife, cutting board

Preparation:

2/3 of a cup of Pearl Barley cleaned, soaked in water overnight and rinsed before using. Gefen has a very good product. Goya also has a wonderful product.

2/3 of a cup of Cholent Bean Mix-Kidney Beans, Navy Beans and Cranberry Beans.
Cleaned, soaked in water overnight and rinsed before using. I use the Gefen Brand Cholent Mix.

Soaking overnight help the beans and barley to cook more thoroughly.

6 medium sized potatoes. I have used Yukon Red as those were what we had in our pantry.
Yukon Red work well in this recipe.

Peel Potatoes.

Quarter potatoes.

2 yellow onions.

Peeled, and cut in quarters.

Season both sides of Flanken with Sea Salt and Cracked Black pepper.

Cleaned and Peeled Garlic Cloves.

Store bought Kishka-oh how I miss you kishka Rabbi Stroi

Wrap in tin foil.

1 cup rice, sea salt, cracked black pepper and 1 tablespoon olive oil.

Fold into packet.

Rice packet.

Assembly of the Cholent:

Place kishka in center of the bottom of the crock pot.

Add Flanken to both sides of kishka.

Place rice packet on top of kishka and Flanken-make sure you poke random holes in the rice packet so water can get in to cook rice. I use a toothpick.