Shabbat Chamin Cholent Meat And Potato Stew Recipes

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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

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

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)



Shabbat Chamin / Cholent (Meat and Potato Stew) image

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!

Provided by AniSarit

Categories     Stew

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
1 onion, chopped
6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
6 eggs, in shell
2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
1/4 cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
kishke, wrapped in foil (also called stuffed derma)

Steps:

  • Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
  • Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
  • Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

Nutrition Facts : Calories 1027.4, Fat 60, SaturatedFat 24.2, Cholesterol 260.9, Sodium 503.8, Carbohydrate 90.5, Fiber 17.4, Sugar 5.5, Protein 32.6

CHOLENT



Cholent image

A savory slow-cooked stew for Shabbat with meat, potatoes, and beans. Also known as chamin, dafina, or skhina.

Provided by Tori Avey

Categories     Main Course

Time 17h20m

Number Of Ingredients 17

2 1/2 lbs large red potatoes, (peeled and halved (for a smaller slow cooker, use 2 lbs))
2 whole onions, (chopped)
2 1/2 lbs beef stew meat or brisket, (cut into chunks (for a smaller slow cooker, use 2 lbs))
2 marrow bones
1 cup dried beans - (lima, pinto, chickpeas, red beans (not kidney), or a mixture)
1/2 cup pearl barley or coarse-grain kasha ((optional - for gluten free, do not use pearl barley))
3 whole garlic cloves
6 eggs ((optional))
1/2 tsp black pepper ( (if spice sensitive use 1/4 tsp))
1 quart low sodium chicken broth
1 tbsp kosher salt
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp cumin
1/4 tsp cayenne ((if spice sensitive use just a pinch))
1 kishke ((optional - we never add this, but many families like it))
Water ( (varies))

Steps:

  • In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel.
  • Sprinkle the onions over the potatoes.
  • Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker.
  • Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.
  • If using eggs, rinse them well and then tuck them into the meat. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.
  • Pour the liquid over the cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it's usually another 1-2 cups of water in our slow cooker-- it will vary; I usually add a bit more liquid if using grains, because they will soak it up.
  • Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn't, set it to warm until ready to serve.
  • It will look a bit medieval when it's done cooking! Don't worry, just dig in and you'll see that it's perfectly cooked below the surface. Peel the eggs before serving the cholent.
  • To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees F for 12-16 hours.

Nutrition Facts : Calories 248 kcal, Carbohydrate 33 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 656 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHICKEN, CORN, AND POTATO STEW



Chicken, Corn, and Potato Stew image

It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.

Provided by Annacia

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lbs russet potatoes (baking)
6 cups chicken broth
1 cup water
2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
3 ears corn, cut crosswise into 1-inch pieces
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
  • Transfer chicken as browned to a plate.
  • Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
  • Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
  • Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
  • Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
  • Add corn and simmer, covered, until tender, 5 to 10 minutes more.
  • While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
  • Add meat to pot and heat through.

Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2

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