Sephardic Cholent Recipes

VEGAN CHOLENT

Steps:

• Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
• Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
• Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
• Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.

PARVE CHOLENT

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets.
• Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
• Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil.
• Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
• Cover with the lid and set your slow cooker on low; cook overnight.

SLOW COOKER CHOLENT

Steps:

• Add potatoes and onions to the bottom of the slow cooker.
• Add beef on top of the potatoes and onions. Sprinkle salt and pepper top of the beef.
• Scatter the pearl barley and the beans on top of beef. Pour broth on top of all the food.
• Top with paprika and honey.
• If all the food isn't covered in liquid, add enough water until all ingredients are fully covered.
• Cook on low for 10-12 hours, stirring occasionally and adding more water if necessary.