Several Mother’s Days’ ago, my husband announced he was making Cholent for dinner. “Chew what?” was my reply. He said, “You know, Cholent (pronounced tshoolnt).” Well, actually I didn’t know and I really didn’t know what he was talking about.
It turns out, it’s now one of my favorite meals, especially during the winter months.
Cholent is a very traditional Jewish stew, usually simmered overnight. It’s served for lunch the next day, normally on the Sabbath. This was a meal developed in order to conform with religious laws prohibiting them from working on their day of rest.
In our household, we make Cholent all the time, any day of the week and usually for dinner. It is so, so good. I cannot tell you how wonderful all the simmering time is for this meal. The flavors of the ingredients (which are not many) come together and make a really fantastic and hearty dish.
While Cholent is a very traditional recipe, it has many, many variations. Potatoes are commonly added but we do not use them as they often break apart and don’t add a lot of the characteristic flavor we like.
I also could go on about how economical this meal is to make. We often use stew meat which is usually an inexpensive and tougher cut. However, after 12-14 hours of cooking, it falls apart. The stew meat is already pre-cut which is nice as opposed to chuck roast which you would have to cut up yourself.
Overall, it’s good. Just really, really good and we enjoy it. You should try it, you’d be surprised how these few simple ingredients come together and make magic.
A while back I saw part of a movie on television about a rabbi who was traveling on an airplane with a pot of Cholent on his lap. He was taking it to someone’s house for dinner after he landed. I really want to see the rest of that movie, does anyone know what it’s called?
First, pick through (looking for tiny stones) pinto beans and rinse with water.
In a large pot, cover beans with water and bring to a boil over medium-high heat. Turn off heat and let beans soak in water until you need them; do not stir.
In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes. (Do not add meat to the pan until the pan is hot. I often add only several pieces of meat at a time so I don’t cool off the pan too quickly.) Once browned on all sides, remove the meat and set aside.
Add marrow bones to the pan and brown over medium-high heat; about five minutes.
Return the meat to the pan along with the marrow bones. Halve an onion and place on top of the meat along with garlic.
Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture. Fill the pot with just enough water to cover the beans (the onions do not need to be covered). Add barley, salt and pepper. Do Not Stir this mixture. Cholent does not need to be stirred.
Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours. After two hours add more water if needed just to cover the beans, cover and place back in the oven for another 10-12 hours. Remove onion, garlic and bones before serving and salt to taste. I usually end up adding more salt to the pot after I taste it. However, it’s totally up to you to add as much or as little salt as you like.
I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up. It’s one of those meals you can’t ruin, just don’t stir it as it breaks up the beans.
Sop up the liquid with bread, it is so filling, one bowl will often be enough to satisfy you.
This could not be any easier to make, try it.
Beef, Bean and Barley Stew – Cholent
Serves 4-6
2 cups pinto beans, dried
2 Tablespoons vegetable oil
1-1/2 pounds beef stew meat or chuck roast, cut into 2″ pieces
1 pound marrow bones
1 large onion, halved
1 large clove garlic, whole
1/2 cup pearled barley, dried
1 Tablespoon salt plus more for seasoning after cooking
2 teaspoons black pepper
First, pick through (looking for tiny stones) pinto beans and rinse with water.
In a large pot, cover beans with water and bring to a boil over medium-high heat. Turn off heat and let beans soak in water until you need them; do not stir.
In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes. (Do not add meat to the pan until the pan is hot. I often add only several pieces of meat at a time so I don’t cool off the pan too quickly.) Once browned on all sides, remove the meat and set aside.
Add marrow bones to the pan and brown over medium-high heat; about five minutes.
Return the meat to the pan along with the marrow bones. Halve an onion and place on top of the meat along with garlic.
Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture. Fill the pot with just enough water to cover the beans (the onions do not need to be covered). Add barley, salt and pepper. Do Not Stir this mixture. Cholent does not need to be stirred.
Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours. After two hours add more water if needed, just to cover the beans, cover and place back in the oven for another 10-12 hours. Remove onion, garlic and bones before serving and salt to taste. I usually end up adding more salt to the pot after I taste it. However, it’s totally up to you to add as much or as little salt as you like.
I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up. It’s one of those meals you can’t ruin, just don’t stir it as it breaks up the beans.
One Year Ago: Double Ginger Crackles
