Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 cups beef broth
- 2 cups cooked barley
- 1/2 cup dried apricots, chopped
- 1/2 cup dried prunes, chopped
- 1/2 cup raisins
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Slow cooker
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and garlic and cook, stirring occasionally, until the onions are golden brown, about 10 minutes.
3. Add the brown sugar and balsamic vinegar and cook, stirring occasionally, until the onions are caramelized, about 10 minutes.
4. Transfer the onion mixture to a slow cooker.
5. Add the beef broth, barley, apricots, prunes, raisins, tomato paste, paprika, cumin, coriander, cinnamon, cloves, allspice, ginger, nutmeg, salt, and pepper. Stir to combine.
6. Cover and cook on low for 8 hours.
7. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 8 hours
Temperature: Low
Serving Size: 6
Nutritional Information:
Calories: 300
Fat: 6g
Carbohydrates: 53g
Protein: 9g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Brown sugar can be substituted with white sugar.
- Balsamic vinegar can be substituted with red wine vinegar.
- Beef broth can be substituted with vegetable broth.
- Barley can be substituted with quinoa or brown rice.
- Dried apricots can be substituted with dried cranberries or raisins.
- Dried prunes can be substituted with dried figs or dates.
- Parsley can be substituted with cilantro or basil.
Variations:
- For a vegan version, substitute the beef broth with vegetable broth and omit the beef.
- For a gluten-free version, substitute the barley with quinoa or brown rice.
Tips and Tricks:
- For a richer flavor, use beef stock instead of beef broth.
- For a spicier flavor, add additional spices such as cayenne pepper or chili powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, chopped parsley, or chopped fresh herbs.
Pairings:
Serve with roasted vegetables or a green salad.
Suggested Side Dishes:
Roasted vegetables, green salad, or crusty bread.
Troubleshooting Advice:
If the cholent is too thick, add additional beef broth or water to thin it out.
Food Safety Advice:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Food History:
Cholent is a traditional Jewish stew that is typically served on the Sabbath. It is believed to have originated in the Middle Ages in Eastern Europe.
Flavor Profiles:
This cholent has a sweet and savory flavor with a hint of spice.
Serving Suggestions:
Serve with roasted vegetables or a green salad.
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Region: Jewish