LOW FAT CHOLENT: ISRAELI CHAMINC ISRAELI CHAMIN (KOSHER-MEAT)
It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).
Provided by Smadars Sane Way Cc
Categories Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Here it goes -- :.
- Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
- Pour boiled water to half the height of the meat.
- Place the soaked rinsed beans on one side of the pot -.
- Place potatoes on the other side.
- Insert barley into cooking bag (preferable made of cloth).
- On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
- I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
- Dilute honey with some warm tab water - and pour all over.
- Dilute salt with some warm tab water - and pour all over.
- Dilute the sweet paprika with some warm tab water - and pour all over.
- Add boiled water to cover it all, make sure it's at least one inch above ingredients.
- Scatter tea bags. (See picture for the prepared pot.).
- Preheat oven to 250 F (120 C).
- Bring to boil on stove.
- Reduce heat and allow cooking with gentle boil for at least two hours.
- Move the pot to the oven.
- Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
- At night, reduce oven's heat to 215 F (100 C).
- Check first thing in the morning!
- See if you need to add some water and reduce or increase oven's heat.
- The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
- Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
- Enjoy!
TRADITIONAL CHOLENT
This traditional, slow-cooking stew is a hearty, stick-to-your-ribs kind of meal that truly satisfies. It can be made overnight or in a just a few hour with our modified version. No matter how your prepare it, the meat and potatoes will turn out fork tender, savory, and delicious.
Provided by Jodi Luber
Categories Main Dish
Time P1DT18m
Number Of Ingredients 10
Steps:
- Soak beans overnight and drain next day. In a Dutch oven, brown onions in hot oil on medium heat. Remove onions and set aside.
- Rub the meat with a combination of salt, pepper and paprika and then brown the meat in the same pot that you browned the onions.
- While the onions were browning, in a separate pot, start to boil enough water to cover the meat.
- When the meat is browned, add the lima beans, garlic, potatoes, and bay leaf, onions and mix together. Add the flour at the end. Pour boiling water over the mixture just to cover it. Cover the pot tightly and bring to a boil.
- At this stage you can do one of two things: 1) If you wish to cook overnight to observe Sabbath guidelines of no cooking, heat oven to 400 degrees and set a rack to accommodate your Dutch Oven. Place Dutch oven into the oven and reduce heat to 250 and cook overnight until noon the next day, OR: 2) Continue to cook on the stove for 3-4 hours on low heat. You may need to add a little water now and then to maintain a gravy-like consistency with the meat (check the meat every hour or so), stirring occasionally.
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
CHOLENT
This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.
Provided by gardner.charles
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
- Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
- Dice the onions and mince the garlic, chop cilantro.
- Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
- Add potatoes and allow to cook for one hour more.
- Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.
Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7
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