Hotels in Israel

Private Tours of Israel

Jerusalem Hotels

Tel Aviv Hotels

Eilat Hotels

Dead Sea Hotels


Package Tours

Daily Excursions

Israel Car Rental

Bar Mitzvah Tour

Bat Mitzvah Tour

Travel and Events in Israel


Places in Israel

Subscribe

e-books



About Us

Archive

Maps of Israel

Books

Glossary

Link to Gems in Israel

Links

Tell a Friend

Recipes

Sitemap

Search

Contact

Home

Send this Page to a Friend
 

Recipe Name: Ashkenazi Cholent

Source: Oded Schwartz

Serves: 8-10

This recipe is based on Leah Leonared's definitive book of North American Jewish cooking (Jewish Cookery). The book was first published in 1949, soon after World War II and contains many authentic and carefully worked traditional Ashkenazi recipes.

Ingredients:
3 Tbsp. schmaltz or vegetable shortening
2 large onions, chopped
1 kg beef, chuck, short ribs, brisket or shoulder
A few marrowbones or a calf foot, cut into short
lengths (optional)
250 gr. white beans (navy, lima, or haricot), soaked overnight
150 gr. pearl barley, soaked for a few hours
500 gr. potatoes (medium) peeled and quartered
Salt and pepper
Boiling water to cover

Preparation:

1. Heat the fat in a large, heavy bottomed cooking pot or Dutch oven. Add the onion and fry until golden brown. Remove from the heat. Place the meat on top of the fried onion in the center of the pot. Arrange the rest of the ingredients around the meat and cover with boiling water.

2. Bring to the boil and simmer very slowly for 2-3 hours. Check for liquid and add some more if too dry.

3. Transfer to a cool oven (285 F, 140 C, gas 1) and cook overnight. Stuffed kishke (derma), helzel or dumplings can be added and are cooked with the Cholent.


Related Recipes & Articles

Moroccan Hamin

Stuffed Aubergines

Cholent (Hamin) - The Ultimate Shabbat Food

Section: Shabbat


 
Submit Your Recipes

 
Food & Dining Glossary

 
 
   

Disclaimer

Copyright GemsinIsrael.com 1999-2004 - All rights reserved.


---->