Galician Jewish Ghetto Cholent And Kneidl Recipes

BEST CHOLENT RECIPE EVER - JEWISH OVERNIGHT STEW IN A DUTCH OVEN

Steps:

• Heat some olive oil in a pan. Add a whole onion, turning it every minute or so so that a new part is browning. When it begins to brown, add your meat, and sear it. Turn off your flame once your meat has been browned.
• Peel 5 medium sized yellow waxy potatoes (such as Green Giant Klondike Goldust or Yukon Gold) and cut in half or leave them whole.
• Cover your potatoes with water. Turn your flame back on and while it's heating season your cholent, adding all the "seasoning" ingredients and giving it a stir. Bring to a boil, reduce to a simmer, and cook about half an hour or until your potatoes begin to soften but aren't falling apart.
• Add your barley. Add water if necessary to cover your barley, plus an inch, and let it simmer uncovered until the barley is cooked (about half an hour). Add water if needed as it cooks.
• Make sure you have a thin later of water covering your cholent, and that the meat is totally submerged. Set it on your Shabbat hot plate to cook overnight.

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.