Cholent (Solét) Recipe
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Category: |
Category: |
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Cholent |
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Ingredients: |
Ingredients: ½ pound dry pinto beans (or a combination of beans)
3 to 4 pounds short ribs or brisket,
¼ cup schmaltz (rendered chicken fat) or oil
1 large onion, sliced
2 to 3 cloves garlic, crushed
1 cup pearl barley
2 tablespoons Hungarian sweet paprika
Salt
Pepper
Bay leaves
Water, chicken stock, or wine (or a combination)
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Directions: |
Directions:Soak beans in water overnight.
In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the schmaltz. Remove, and fry the onions until soft. Add the garlic and fry until the aroma rises. Layer the beans, barley, and meat on top of the onions. The meat should be in the middle to top of the pot. Add paprika, salt, pepper, and bay leaves.
Cover with water, plus 1 inch and bring to a boil. Cover and simmer over low heat for 1 hour. Do not stir. Remove the scum, then put the lid on and place in a 225°F oven, or lowest temperature possible, overnight, at least 6 hours. Check liquid level occasionally to prevent cholent from drying out and replenish if needed. Remove the lid at the table, so that everyone can get the first whiff of the appetizing smell, which emanates. |
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Kishke (Cholent Kugel) |
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Ingredients: |
Ingredients: ¼ cup schmaltz or oil
1 onion, diced
1 carrot, diced
6 cloves garlic, minced
1 tablespoon Hungarian sweet paprika
2 cups flour or matzo meal
1 teaspoon salt
¼ teaspoon pepper
5 to 6 tablespoon water
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Directions: |
Directions:Add the schmaltz to a sauté pan on medium-low heat. Cook the onion and carrots until golden. Add garlic and paprika and continue cooking for another 3 minutes. Remove from the heat and allow to cool. Stir in the flour or matzo meal. Add the seasoning and stir well. Add just enough water to make it form a thick paste.
Cut a 15 by 15-inch square parchment paper. Spoon the kishke mixture near the bottom edge of the parchment paper, roll it up into a cylinder and twist the ends to seal it.
Place on top of the cholent for the last hour of cooking. Alternatively, if it does not fit in the pot, wrap in foil and bake at 350°F for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. |
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Personal
Notes: |
Personal
Notes: The cholent can be made in a crock-pot. Place all ingredients in a crock-pot, cook on high heat for nearly an hour, and then cook overnight on low heat.
Variations include adding smoked meat, duck, potatoes, carrots, parsnips, or clean, raw, unshelled eggs to cook along with the cholent.
Kishke variation: Add 2 tablespoon corn meal to kishke.
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