If using a Dutch oven preheat oven to 200° F
If using a Slow Cooker, line the heating part with aluminum foil and set to Low
Ingredients:
· 4 pounds of beef on the bone and 1 pound lamb, also on the bone - Typically flanken (short ribs of beef) is used. Flanken is fatty, and that keeps it from drying out. I also throw in a lamb chop or 2 for extra flavor if I have it. Remember, leftovers are good, so think about that when you determine how much · 2 Tablespoons tomato paste
· 1 - 2 large onions - chopped into large chunks
· 2 - 3 cloves of garlic - chopped finely
· ½ large can of whole tomatoes - I use San Marzano (optional)
· A meat bone, with marrow (optional)
· 4 large potatoes - peeled and cut into slices about 1/3 inch thick.
· ½ pound Beans (navy, kidney, navy or lima beans - NEVER canned) - rinse the beans well, then soak the beans for 5 hours or overnight if it is easier.
· ¾ cup barley or ¾ cup lentils
· A handful of prunes (our cousin Chenya's addition)
· 2 Tablespoons oil - I use light olive oil
· 2 Tablespoons sugar (or same amount of honey or half and half) some well-respected recipes say NEVER use sugar or honey, other recipes say to use honey or sugar. It is up to you. I use the prunes instead of honey or sugar.
· 1 ½ Tablespoons Hungarian Paprika
· 1 Tablespoon kosher salt
· Eggs - 1 for each person, wash the shell (optional, I sometimes add just one)
· About 6 - 8 cups beef broth
· ½ cup sherry - I use crème sherry (optional, but try to add it, it's worth it)
· 1 teaspoon soy sauce (yes, this is weird to add to this type of dish, but you can't taste it specifically, it just enhances the meat taste - really, give it a try)
· Good pickles and sauerkraut to accompany the Cholent
Preparation:
Make sure that the bottom of the oven is lined with aluminum foil or you have a big baking sheet that covers the whole thing on the bottom of the oven. Although the lid is on tight, if you take it off to make sure the Cholent is covered with liquid, you don't want any overflow.If you are using a Dutch oven, place it on a baking sheet in case of overflow.
If using a Dutch oven:
Place a large, heavy Dutch oven, about 8 quarts, with a lid on the stove with a medium flame.
Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes. Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing.
If using a slow cooker:
Place a large frying pan on the stove, over a medium flame.
Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes. Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing.
Line the bottom of the Dutch oven or the Slow Cooker with the potatoes, then add the onions. Add the meat along the sides trying to leave some room in the center. Add the beans and barley or lentils and the egg if you are using it. Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes. Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing.
If using a slow cooker:
Place a large frying pan on the stove, over a medium flame.
Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes. Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing.
Add enough broth to cover everything, plus about another inch. Add sugar or honey. Then add paprika. sprinkling over the top. Add the Sherry if you are using it.
If the lid of your pot does not cover tightly, put aluminum foil over it and tuck it around the top to close it tightly.
Cook overnight, for about 18 hours. Check it a couple of times. If the liquid level goes down, add some more. If you are using a Dutch Oven, remember that every time you open the oven it effects the oven temperature, so if you want to check it, take it out of the oven and close the door. If you are cooking it overnight, check it before you go to bed, make sure the water level is good, and pleasant dreams for tomorrow's delicious dinner. If you are using a Slow Cooker and you are awake, you can change the temperature from Low to Warm for the last 3 or 4 hours.
Serve it in the pot. If you have children at the table it's a fun egg hunt! The eggs will turn a dark color because they've been cooking with meat for 18 hours, they are fine, they've picked up lots of flavor. Don't worry.
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| Cholent in a Dutch Oven I'll add Slow Cooker Pictures Soon! |
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