Cholent - Jewish Slow-Cooked Stew - Recipe & History
"Cholent - A savory slow-cooked stew for Shabbat with meat, potatoes and beans. Also known as Chamin, Dafina, and Skhina...."
INGREDIENTS
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2 1/2 lbs large red potatoes, (peeled and halved (for a smaller slow cooker, use 2 lbs))
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2 whole onions, (chopped)
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2 1/2 lbs beef stew meat or brisket, (cut into chunks (for a smaller slow cooker, use 2 lbs))
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2 marrow bones
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1 cup dried beans - (lima, pinto, chickpeas, red beans (not kidney), or a mixture)
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1/2 cup pearl barley or coarse-grain kasha ((optional - for gluten free, do not use pearl barley))
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3 whole garlic cloves
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6 eggs ((optional))
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1/2 tsp black pepper ( (if spice sensitive use 1/4 tsp))
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1 quart low sodium chicken broth
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1 tbsp kosher salt
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1 1/2 tsp paprika
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1 1/2 tsp turmeric
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1 tsp cumin
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1/4 tsp cayenne ((if spice sensitive use just a pinch))
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1 kishke ((optional - we never add this, but many families like it))
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Water ( (varies))
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