So that leaves the final recipe of the weekend, and that is Cholent. Cholent, or Chamin, is a traditional Jewish Dish for the Sabbath, as you aren't supposed to work on the Sabbath, and cooking is technically work. So it's something you can start cooking before the Sabbath begins, so that you have food come the next day.
In modern times it's best to prepare this in a slow cooker, but if you want to do so, you can use a Dutch Oven and do it the old fashioned way in the oven or on the stove. It's just important to remember it's going to be cooking low and slow for sixteen or so hours.
You will need:
A Slow Cooker.
Ingredients:
~ Two Tablespoons Olive Oil
~ Two to Two and a half pounds Stew Meat (Generally Brisket or Chicken, Lamb Stew Meat can be used)
~ Two to Two and a half pounds potatoes (Red are best, Russet can be used)
~ Two Onions
~ Two beef marrow shank-bones
~ Three Cloves Garlic
~ One can of Beans (Soak the night before if using dried)
~ Four Cups Chicken Stock
~ 6 Eggs (Optional)
~ 1/2 Teaspoon Black Pepper
~ 1/2 Tablespoon Kosher Salt
~ 1 1/2 Teaspoons Paprika
~ 1 1/2 Teaspoons Turmeric
~ 1 Teaspoon Cumin
~ 1/4 Teaspoon Cayenne or Kashmiri Curry
~ Water (If Needed)
Directions:
1 - Wash and cut your potatoes into even good size chunks. (Peel if preferred)
2 - Cut your meat into even good size chunks.
3 - Dice your Onions.
4 - Spread the olive oil in the bottom of your slow cooker.
5 - Spread your potatoes evenly on the bottom of the slow cooker.
6 - Spread your onions over the potatoes evenly.
7 - Spread your meat evenly over the onions.
8 - Nestle the garlic cloves in with the meat spread evenly out.
9 - Nestle the marrow bones down into these layers.
10 - Strew your beans evenly over all the rest.
11 - Sprinkle the pepper over everything.
12 - Whisk the other spices together with the chicken stock and pour over the rest.
13 - If using eggs, wash them thoroughly and nestle them into the other ingredients.
14 - Add water until all the beans are covered, if necessary.
15 - Set slow cooker on low for sixteen hours.
16 - Do not let the aroma drive you insane.
17 - Tomorrow, enjoy!
The end result will be very stew like, though the broth is thin. It can be thickened if that's your preference. It's also very good with fresh baked bread. A good hearty warm winter meal.
