CHOLENT RECIPE
I adjust this recipe depending on what vegetables and meats I have handy. This also works well without meat, just increase the amounts of beans, vegetables and grains. Also, I use Sephardic spices in my basically Ashkenazi cholent. So sue me.
Ingredients
- 2 carrots peeled
- 2 stalks celery
- 1 small yam, peeled
- 1 potato peeled
- 1 large onion peeled
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 t smoked paprika
- 1 t ground cumin
- 1 t salt
- fresh ground pepper
- 4-5 pounds beef bones (shank and/or neck)
- 1 cup garbanzo (or white beans), rinsed
- 1 cup barley (or rice)
- Chicken stock or water
- Olive oil
Instructions
- Add half of the vegetables. Layer in the meat.
- Sprinkle over the beans, rice, herbs and spices.
- Add the stock and/or water until it comes almost to the top of the ingredients. Cover and bring to boil.
- Remove from heat and place in a preheated 225 degree oven.
- Let cook overnight.
- Check once or twice to make sure water hasn’t evaporated, adding more if necessary.
- Serve warm.
Tried this recipe?Let us know how it was!
