Classic Cholent Recipes

CLASSIC CHOLENT

Steps:

• 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

CHOLENT

Steps:

• Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
• Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
• If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
• Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
• Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.

JOAN NATHAN'S CHOLENT

Steps:

• Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
• In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
• Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.