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Jewish Cholent
Introduce
Chef :
Keith VigonJewish Cholent
This is a typically Jewish dish that came from the Shtetels (villages) in Eastern Europe. Jews are not allowed to cook on the Sabbath (Saturday) so they would prepare this dish in a pot take it down to the Baker who kept his oven lit during the Sabbath and put in this oven on Friday before sunset, then they collected the pot next day to have a nicely cooked lunch for the family. This recipe (slightly altered) comes courtesy of my dearest cousin Brenda-thank you Brenda. If you make and enjoy this dish please take a photo and add this post thank you
Cooking instructions
* Step 1
Boil water in a pot or a kettle, then put the beans into a bowl and pour the boiling water over them while you prepare the rest
* Step 2
Peel the potatoes, cut the fat into small pieces cut the meat into chunks, wash the whole onion but cut away the bits from the top and bottom
* Step 3
Strain the beans and place them in a layer at the bottom of an ovenproof dish that has a tight fitting lid. A clay pot is perfect for this. Put the onion in the middle of the beans place the bones and meat evenly around. Now put the potatoes all around on top of the bones and sprinkle bits of fat all over the top.
* Step 4
Boil up about a pint of water and mix in the salt and pepper then pour over the filled dish.
* Step 5
Take a sheet of brown paper (wrapping) wrap onto the top of your dish and tie with string. This surprisingly, really helps with the colour and is completely safe! If you don't feel comfortable with this you can just use aluminium foil then place the lid on top. You need this to be as airtight.as possible.
* Step 6
Put the dish into a preheated 200° oven for 15 minutes then reduce the heat to 100°
* Step 7
If you are serving us for lunch next day put in the oven by about 5 PM, before you go to bed check to see that the level of the water is approximately the same as you started with
* Step 8
First thing in the morning re-check and top up with water if required. Then turn up the heat of the other to run about 150° to make sure that everything goes a dark shade of brown. If it is too pale, turn the temperature slightly higher. This is a touch and feel operation dependant on your oven.
* Step 9
Before serving, remove and discard the onion the bones and the bits of fat
* Step 10
Enjoy!
Note: if there is a photo you can click to enlarge it
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