Try this Basic Cholent recipe, or contribute your own.
- Carbohydrate 310.60621 g
- Cholesterol 319.788 mg
- Fat 108.9692575 g
- Fiber 51.8565013875961 g
- Protein 185.61155 g
- Saturated Fat 37.274929689875 g
- Serving Size 1 1 Serving (2185g)
- Sodium 773.832 mg
- Sugar 258.749708612404 g
- Trans Fat 12.137489438775 g
- Calories 2947 calories
Step-by-step
- Brown meat and onions in oil in saucepan, or place meat and onions beneath oven broiler for a few minutes.
- Rinse barley in a sieve under cold running water. Pick over beans and rinse thoroughly. Peel potatoes (I dont) and cut into rounds. Add barley, beans, potatoes, bones and garlic to meat and onions in the saucepan.
- Add 6-7 cups of cold water, or enough to cover, and bring to a boil over high heat. Season with salt and pepper and simmer for one hour. Skim froth as it rises to the surface.
- Place the cholent in a preheated low oven (200-250 degrees F) and let it heat until the following day. A few hours before lunch check the cholent. If it is too moist, uncover it and leave it in the oven to dry.
- This also works great with a clay pot, or in a slow cooker.
- Posted to FOODWINE Digest by Mirjam & Howard Dorn <howard@STAR.NET.IL> on Nov 20, 1997
Swapping the beef marrow bones for lamb shanks transforms the entire flavor profile by introducing a heavier, gamier fat that thoroughly permeates the beans and barley during the long overnight braise. Traditional preparation requires sustained, low-temperature thermal energy over twelve to sixteen hours, though modern households achieve identical results using a heavy Dutch oven or an electric slow cooker set to its lowest holding temperature.
- Pair the rich, starch-laden stew with sharp, pickled condiments like gherkins or fermented cabbage to cut through the heavy lipids rendered from the marrow bones.
- Add a crusty rye bread or pumpernickel loaf to the table to absorb the dense, reduced liquid left at the bottom of the pot.
- Monitor the moisture level by checking the pot three hours before serving, removing the lid entirely if the liquid has not reduced to a thick, cohesive gravy.
Serve portions piping hot in wide ceramic bowls that retain thermal energy well. Balance the earthy profile of the legumes with a bright horseradish or mustard condiment.
