1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 8 servings |
||
| Calories 838 | ||
| Calories from Fat 456 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 50.7g | 77% | |
| Saturated Fat 20.7g | 103% | |
| Monounsaturated Fat 22.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 129mg | 43% | |
| Sodium 702mg | 29% | |
| Potassium 1337mg | 38% | |
| Total Carbohydrate 53.7g | 17% | |
| Dietary Fiber 13.2g | 52% | |
| Sugars 5.8g | ||
| Protein 41.5g | 83% | |
people who like this recipe also like:
By: Ed&Theresa
By: *SimplyME*
By: NcMysteryShopper
Baked Banana-Orange French Toast
By: ~Jen~
By: dicentra
Meat Cholent
By: TOOLBELT DIVA
Aug 30, 2005
Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favourite Sabbath dishes was Cholent (primarily a bean dish) because its flavour was not impaired by long, slow cooking; if anything, it was improved. The good houswives would prepare their Cholent on Friday afternoon and place it in the local baker's ovens; the fires were banked, but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after schul (synogogue) services were finished, it would be a delicious hot dish for a hungry family. Cholent may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old fashioned Boston Baked Beans, although it isn't quite so sweet. This Cholent recipe includes meat, a modern refinement of a dish once composed exclusively of beans, simply because many Jewish families could not afford the meat. This Cholent recipe comes to you from The Art of Jewish Cooking by Jennie Grossinger.
SERVES 8 -10
Ingredients
- 3 lbs beef brisket
- 2 cups dried lima beans
- 3 medium onions, diced
- 1 cup pearl barley
- 3 tablespoons fat
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger
- 2 tablespoons flour
- 2 teaspoons paprika
Directions
1
Submerge beans in water and soak overnight.2
Drain well.3
Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.4
Sprinkle with salt, pepper and ginger.5
Add the beans and barley.6
Sprinkle with the flour and paprika.7
Add enough boiling water to cover one inch above the mixture; Cover tightly.8
Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.9
Slice the meat and serve with the barley and beans.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Meat Cholent recipes
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > > 1 day
- Dietary > Kosher
Featured Reviews for This Recipe
From: Elmotoo
On Sep 19, 2005
I cooked this in my beloved 7qt. cast iron Dutch oven at 300F for 6 hours. I used frozen/defrosted lima beans. The barley & beans made what I called 'barley & bean pudding' when explaining to the kids what I was feeding them. 1 gobbled it up(5yo) & the other(8yo) wouldn't touch it. sigh I thought it was delicious. The meat was a little dry - ??? But very tender. This will reappear since this year will be the year of low maintenance meals!! Thanks, Toolie.
From: PaulaG
On Sep 12, 2005
The recipe called for beef brisket. My loose translation turned into corned beef brisket because that was what I defrosted. I browned the onions in a heavy skillet then placed in the crockpot. I then added the presoaked beans and barley along with 6 cups of hot water, salt, pepper and paprika, stirring well. Next, I seared the corned beef brisket and placed on the beans and topped that off with the seasoning packet that came with the brisket. Turned on the crockpot and cooked overnight. The next morning, I sliced the meat and placed everything in the fridge until dinner time. This dish was served with cornbread and a mixture of raw vegetables for a very substantial meal. Delicious!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved