Shabbat Chamin – Cholent (Meat and Potato Stew)

May 17, 2023May 17, 20230 2
Shabbat Chamin - Cholent (Meat and Potato Stew) recipe for a hearty and satisfying meal
in Main

Prep

20 min

Cook

720 min

Ready In

740 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 -2 lb beef , cubed ( do not use lean meat , chicken is a less acceptable substitute )
1 onion , chopped
6 medium potatoes , peeled ( cut into halves only if extremely large , otherwise whole )
6 eggs , in shell
2 2 cups dried cranberry beans ( not canned ) or 2 cups lentils ( not canned )
1/4 cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
kishke , wrapped in foil ( also called stuffed derma )

Nutrision Information

Servings Per Recipe
8
Calories
453
Sugar
7g
Fat
16g
Shabbat Chamin is a Jewish stew that is traditionally eaten on the Sabbath. It is a slow-cooked, meat-and-potato dish that is meant to be eaten for Saturday lunch, as it can be kept warm on a hot plate. Shabbat Chamin is also known as cholent and comes in many variations depending on the region. This recipe is a classic version from Ashkenazi cuisine, which uses beef, potatoes, and beans or lentils. The dish is often served with kishke, a type of stuffed sausage, and hard-boiled eggs. Shabbat Chamin is a comforting and filling meal that is perfect for sharing with family and friends.

Instructions

1.Soak the beans or lentils in water overnight.
2.Preheat the oven to 200 degrees C.
3.In a large oven proof pot or slow cooker, put the cubed meat, chopped onion, peeled potatoes, and soaked beans or lentils.
4.Add the garlic cloves, sweet paprika, hot paprika or cayenne, chicken-style seasoning mix, turmeric, brown sugar, kosher salt, and black pepper.
5.Add enough water to cover the ingredients.
6.Place the kishke on top of the ingredients and wrap it in foil.
7.Place the eggs in the pot, still in their shells.
8.Cover the pot and place it in the oven. Cook for at least 12 hours, or until the meat is tender and the potatoes are fully cooked.
9.Before serving, remove the kishke and eggs from the pot. Slice the kishke and arrange it on a serving plate. Cut the eggs in half and arrange them on top of the kishke.
10.Serve the stew hot, garnished with chopped parsley or cilantro, if desired.

PROS

Shabbat Chamin is a classic Jewish comfort food that is perfect for a cold winter’s night.
It is hearty, satisfying, and full of flavor.
Plus, it can be prepared ahead of time and left to cook for hours, making it a great choice for entertaining.

CONS

Shabbat Chamin is not a low-calorie or low-fat dish.
The meat, potatoes, and kishke make it quite heavy, so it is best enjoyed in moderation.
Also, the long cooking time means that it requires some advance planning.

HEALTH & BENEFITS

While Shabbat Chamin is not exactly a health food, it does contain a number of nutritious ingredients. For example, beans and lentils are rich in fiber and protein, and they are also low in fat. Potatoes are a good source of vitamin C and potassium, while garlic has been shown to have numerous health benefits, including boosting the immune system and reducing inflammation.

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