Galician Jewish Ghetto Cholent And Kneidl Recipes

CHOLENT

Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Steps:

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

GALICIAN JEWISH GHETTO CHOLENT AND KNEIDL

Galician Jewish Ghetto Cholent and Kneidl image

This recipe comes from my grandmother's recipe box. She collected recipes from all over the world and this one comes from East Galicia, now a part of Western Ukraine.

Provided by Member 610488

Categories Stew

Time 10h35m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3/4 cup white beans
3/4 cup brown beans
1 1/2 lbs beef brisket, boned
4 tablespoons vegetable oil
3 onions, sliced
2 garlic cloves, sliced
6 medium potatoes, peeled and quartered
3/4 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 tablespoon honey
salt, to taste
pepper, to taste
1 cup all-purpose flour
1/2 teaspoon baking powder
salt, to taste
pepper, to taste
2/3 cup butter, softened
6 tablespoons water, cold
1/2 bunch parsley, finely chopped

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.

Nutrition Facts : Calories 1099.6, Fat 60.8, SaturatedFat 26.5, Cholesterol 137, Sodium 269.6, Carbohydrate 103.5, Fiber 17.7, Sugar 7.2, Protein 37

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