Galician Jewish Ghetto Cholent And Kneidl Recipes

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.

GALICIAN JEWISH GHETTO CHOLENT AND KNEIDL

Steps:

• Soak the beans in cold water overnight, then drain.
• Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.
• Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
• Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.
• In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.
• Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!
• Before serving, slice the kneidl and serve with the stew.