Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 2 cups beef broth
- 2 cups water
- 1 pound beef stew meat, cubed
- 2 large potatoes, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 cup dried lima beans
- 1/2 cup dried kidney beans
- 1/2 cup dried chickpeas
- 1/2 cup pearl barley
- 1/2 cup kishke (stuffed derma)
Special Equipment Needed:
- Large pot or slow cooker
Step-by-Step Instructions:
1. Heat the oil in a large pot or slow cooker over medium heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the paprika, cumin, coriander, turmeric, ginger, and black pepper and cook for 1 minute.
4. Add the beef broth and water and bring to a boil.
5. Add the beef, potatoes, carrot, lima beans, kidney beans, chickpeas, barley, and kishke.
6. Reduce the heat to low and simmer, covered, for 4 to 5 hours, stirring occasionally.
Time:
Preparation Time: 15 minutes
Cooking Time: 4 to 5 hours
Temperature: Low
Serving Size: 8
Nutritional Information:
Calories: 441
Fat: 12.9g
Carbohydrates: 48.3g
Protein: 28.3g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Beef stew meat can be substituted with lamb or chicken.
- Dried lima beans can be substituted with dried navy beans.
- Dried kidney beans can be substituted with dried black beans.
- Pearl barley can be substituted with quinoa or brown rice.
- Kishke can be substituted with kasha or matzo meal.
Variations:
- Vegetables such as celery, bell peppers, and mushrooms can be added.
- Nuts such as almonds, walnuts, and cashews can be added.
- Dried fruits such as raisins and apricots can be added.
Tips and Tricks:
- Make sure to stir the cholent occasionally to prevent the bottom from burning.
- If the cholent is too thick, add more water or beef broth.
- If the cholent is too thin, add more potatoes or carrots.
Storage Instructions:
Cholent can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Cholent can be reheated in a pot over medium heat until warmed through.
Presentation Ideas:
Cholent can be served with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
- Sour cream
- Fresh parsley
Pairings:
- Pickles
- Olives
- Challah
Suggested Side Dishes:
- Roasted vegetables
- Potato latkes
- Green salad
Troubleshooting Advice:
- If the cholent is too thick, add more water or beef broth.
- If the cholent is too thin, add more potatoes or carrots.
Food Safety Advice:
- Make sure to store the cholent in an airtight container in the refrigerator for up to 5 days.
- Reheat the cholent in a pot over medium heat until warmed through.
Food History:
Cholent is a traditional Jewish stew that has been served for centuries. It is typically served on Shabbat and is made with a variety of ingredients including beef, beans, potatoes, and barley.
Flavor Profiles:
Cholent has a savory flavor with hints of paprika, cumin, coriander, turmeric, ginger, and black pepper.
Serving Suggestions:
Cholent can be served with a dollop of sour cream and a sprinkle of fresh parsley. It can also be served with pickles, olives, and challah.
Related Categories
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Region: Jewish/Eastern European
Taste: Savory, Rich, Hearty, Earthy, Comforting