Favorite Kosher Recipe of the Day: Cholent

Cholent

Cholent is a culinary delight enjoyed by Jews of all backgrounds on Shabbat afternoon. In Ashkenazi circles it is called "Cholent," while Sephardic Jews refer to this dish as "Chameen" ("the hot dish").

This stewed dish is served hot on Shabbat afternoon, and since it is forbidden to cook or warm up food on Shabbat, the cholent sits on the stove-top (or in a crock pot) from before sundown Friday evening.

The ingredients of this dish vary depending on your ancestry. The Ashkenazi cholent normally consists of beans, barley, potatoes and meat. (There are those who specialize in making a delicious vegetarian cholent). The Mid-Eastern variety is much spicier and often contains rice, chickpeas, and sometimes dumplings. (Chabad.org: http://bit.ly/MzSU2O)

Time: 12 to 15 hours

2 medium potatoes, peeled and cut into 1 1/2-inch chunks

1 medium onion, peeled and cut into 1 1/2-inch chunks

1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks

Pepper, to taste

3/4 cup pearl barley

1/3 cup dried kidney beans,

1/3 cup dried navy beans

1/3 cup dried cranberry beans

3 cups chicken or beef broth

2 tablespoons honey or molasses

2 tablespoons smoked paprika

Salt to taste.

1. Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.

2. 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.

Yield: 6 to 8 servings.

Recipe from NYTimes.com: http://nyti.ms/1fgIjVd