Cholent

Name: Cholent
Yield: atleast 12 servings
Ingredients: 1 cup dried white or red kidney beans; 3 tablespoons vegetable oil; 3 onions, peeled and cut into large chunks; 3 pounds plate, brisket, flank steak, or beef shanks, and the bone; 4 carrots, peeled and cut into thick rounds; 10 medium-sized potatoes,; peeled and cut in half; 1 tablespoon hot paprika, or to taste; 2 teaspoons sugar; 2 tablespoons tomato paste; 2 cups red wine; About 6 cups beef broth or water; 1 tablespoon potato starch; 1 cup whole barley

December 9, 2011

One Friday morning when I arrived at Philippe and Caroline’s home, the family was in full Shabbat swing. Four of Caroline’s nine children were nearby to help with preparations for the Sabbath. Caroline was assembling ingredients for cholent, based on a recipe that came with her family from Poland. Caroline makes cholent each week, cooking it all night in a slow cooker and serving it at lunch on Saturday. She simmers the meat in red wine, adds some barley and sometimes bulgur, and uses vegetable oil instead of the traditional chicken shmaltz.

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