Kosher Traditional Meat Cholent Recipe
INGREDIENTS
- 1/2 lb. Dried beans (lima, navy, great northern, chickpeas, or a mix)
- 3 lbs. Potatoes
- 1 1/2 lbs. Flanken (lean) & (cut in cubes)
- 3 Onions
- 2 tbsp. Flour
- 1 tsp. Salt
- Pepper To taste
- 2 – 3 Garlic (cloves) (crushed)
- 1/4 tsp. Paprika
- 4 qts. Water
DIRECTIONS
- Gather the ingredients.
- Soak the beans in water overnight. Drain.
Place the remaining ingredients, along with the soaked & drained beans, in a large
Dutch oven. - Bring to a boil.
- Skim froth from the top.
- Lower heat & cover tightly.
- Cholent may be baked for 24 hours at 250 F.
(For quicker cooking, bake at 350 F for 4 - 5 hours)
- Serve & enjoy!
Tips
- Water should cover throughout the cooking process so the cholent won't become dry.
- Check the water before going to bed on Friday night & add more if necessary.
- Re-check the water in the morning & add more if necessary.
- Before the Sabbath begins, lay 4-6 hard boiled eggs in their shells on top of the stew
in the pot & cover it. - The eggs will turn a light brown color & absorb the flavor of the stew.
- At the meal, gently remove the eggs from the stew, peel away the shells, cut into quarters
& serve along with the cholent. - Eat a small portion of cholent.
- This stew is heavy & legume-rich, which can be hard on one's digestive system.
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