Cholent

This is a traditional Cholent, just vegetables and meat. As typical of Ashkenazi dishes the only seasoning is salt and pepper. Barley and beans help thicken and flavor the dish. This recipe is by jewishcuisines.com based on several similar recipes.

Large Pot

3 Tablespoons light vegetable oil

Salt and pepper

1/2 cup (100 g) pearl barley

1/2 lb (250 g) dried butter beans, soaked for an hour

2 lbs (1 kg) small whole white potatoes, peeled, quartered if medium

2 marrow bones (optional but recommended)

2 large onion, sliced

3-5 cloves garlic, peeled and left whole

2 lbs (1kg) fatty beef-brisket

1.In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the oil. 

2.Remove it, and fry the onions until soft. Add the garlic and fry until the aroma rises. 

3.Return the meat to the pot, add the marrow bones, and arrange the potatoes, beans, and barley around it, sprinkling each layer with a little salt and pepper.

4.Cover with water and bring to a boil. Remove the scum, then put the lid on and leave in the lowest oven (225F)  overnight.

Serve at the table in the pot. 

(Remove the lid at the table for effect). Serve in bowls with Challah for dipping.

This recipe use chicken, rice, tomatoes, and onions. Notice the addition of lots of spices – cinnamon, cardamom, and ginger! This recipe is adapted from Denise Phillips at Denise’s Kitchen’ from the United Kingdom. I converted original measurements from metric.

Very large frying pan
Very large oven proof pot
Bowl or Serving Platter

5 lb roasting chicken – cut into 8 portions

2 onions – peeled and roughly chopped

2 tablespoons vegetable oil

1 lb salad tomatoes – roughly chopped

2 tablespoons tomato puree

2 ⅓ cups basmati rice

7 whole cloves cardamom

3 garlic cloves – peeled and finely chopped

¾ inch fresh root ginger – peeled and finely chopped

3 cinnamon sticks

3 teaspoons turmeric

8 ⅓ cups chicken stock

Salt and freshly ground black pepper –  season lightly

1.Heat the vegetable oil in a very large frying pan. Sauté the onion, garlic, turmeric, and ginger for 2 minutes.

2.Add the chicken pieces and brown all over.

3.Add the rice, tomatoes, tomato puree, cardamom, and cinnamon. Cook for a further 2 minutes and then pour in the stock. Make sure that the stock completely covers the rice.

4. Mix well so that the cinnamon flavors infuse into the chicken. Bring to the boil and then reduce to simmer for 10 minutes.

5.Preheat the oven to 250 degrees.

6.Transfer to a large ovenproof pot and cover with a lid and foil.

7.Place in the pre-heated oven and cook for 6 to 8 hours.

Serve in a large bowl or platter.

This is a North Africàn recipe adapted from Amanda at the MarocMama website. Note the spices and the addition of eggs. The barley is optional, but helps to thicken the dish.

Slow Cooker

Saucepan

Serving Platter

Small Pitcher

2 lbs beef  pot roast (trimmed of fat)

1 potato per person

1 sweet potato per person

1 egg per person (in the shell and uncooked)

1/2 clove of garlic, separated and skin removed, keep whole

1 can of chickpeas, rinsed

1 1/2 tsp salt

2 tsp pepper

2 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 cup barley 

1.Peel and quarter all vegetables.

2.Add the beef, vegetables, chickpeas, garlic clove, and all spices to a slow cooker. Mix well to combine everything.

3.Wrap barley in a piece of cheesecloth and tie with a sting. Add to the slow cooker. 

4.Add enough water to cover the meat. Nestle the eggs into the slow cooker.

5.Turn the slow cooker to low and cook for at least 6 hours but this can easily be left for 12-15 hours.

6.When you're ready to serve remove the meat, eggs, vegetables, chickpeas, and barley and transfer to a platter.

7.Transfer the remaining liquid to a pan and reduce to a thicker sauce.

Pour sauce over the cholent and/or serve in a pitcher. Portion  Cholent  in bowls. Can be eaten with a fork,  traditionally eaten with flatbread as a scoop.