Joan Nathan
Adapted from "Quick & Kosher: Recipes From the Bride Who Knew Nothing," by Jamie Geller (Feldheim, 2007)
6 to 8 servings. The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it. This hearty stew is an excellent recipe and easy to make for anyone. I used 1 can of beans as opposed to dry to save prep time. Also used bone in short ribs and little red potatoes cut in half.
Cooking time: 12 to 15 hours
Ingredients
2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
½ to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
¾ cup pearl barley
⅓ cup dried kidney beans
⅓ cup dried navy beans
⅓ cup dried cranberry beans 3 cups chicken or beef broth
2 tbsps honey or molasses 2 tbsps smoked paprika Salt to taste
Directions
Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses.
Sprinkle with the paprika and salt to taste.
Add enough water to cover all the ingredients.
Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary.
The longer the cholent cooks, the better it will be.
Comments