This Shabbos was the third week of our chulent (a.k.a. cholent) mission. (I'm trying a new recipe every week, as long as my friends continue providing!) This week, we tried another flanken chulent. This one has no beans, but lots of barley, potatoes, and meat. Once again, it was a hit with the kids, especially on Friday when it was a bit less cooked. But I'm beginning to think that my husband and I are so accustomed to my turkey chulent that we're simply not going to find a meat chulent that isn't too heavy for us. The kids are loving this experiment, though. I just may end up making two chulents every week after this is over: a rich meat chulent for the kids, and a lighter turkey version for us.
The jury's still out on the favorite recipe so far. The adults really liked Esther Shemtob's Hamin and the kids are split between this one and Ayala Cohen's. I'll keep at it till we find one that gets unanimously high reviews. Please help me by posting your recipes in the comments section below. If you don't have a real recipe, just list the ingredients and I'll figure the rest out.
Sarah Stampler's Meat Chulent
Sarah's version includes beer and barbecue sauce but a few members of my family wouldn't touch it if they had even the slightest suspicion that the chulent had beer in it. My husband and I are finding the barbecue sauce flavor a bit strong for our tastes. I left those two ingredients out, but feel free to add them in if you like. One last comment: Sarah says that it's really important to cook this chulent in a pot on the stove (with a blech, for Shabbos), and not in a crock pot. I used to be dead set against crock pots, too, but lately I find that the even cooking is really a pleasure. On the stove, it's easy to go wrong if you leave the flame slightly too low or high. So, I'd say that you can feel free to switch this recipe to a crock pot if that's your preference.
2 cups pearl barley
About ten whole garlic cloves
3 Idaho potatoes, cubed
1-2 pounds of flanken
some chopped fresh cilantro (I used just a little bit; I must admit it was scary!)
2 onions chopped
2 tablespoons maple syrup
2-3 tablespoons ketchup
2 teaspoons salt
2 cups very sweet red wine (I used Kedem Cream Malaga)
Combine all of the ingredients in a large pot, in the order listed above. Cover with water. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. This chulent is especially good on Friday afternoon / night, too, when it's a bit less cooked. Serve hot.
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
Visit my other blog!
I personally am not a major potato kugel fan. I prefer less traditional (and slightly more elegant) fare like crisps or pandow...
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly...
Every homemaker should have a signature chocolate chip cookie. A signature cookie defines you as a cook. As a homemaker. Perhaps even as a ...
I do lots of experimenting in the kitchen and my family has learnt to put up with it. Earlier this year, I went on a mission to find a new...
It seems that there is room in this world for another chocolate muffin recipe. You see, I already have a Perfect chocolate muffin recipe. I...
I know what you're thinking. Ordinary people don't have homemade cookies like these. Ordinary people buy store bought seven-layer-c...
There are some foods that should NOT be made on Thursday nights. Thursday in my household is typically pizza night. For good reason. I work...
Our fresh pie, ready and waiting for Shabbos I admit that traditional kugels are not my thing. I make potato kugel so...
Anyone else around here need some comforting this week? I don't know about you, but what with the earthquake , the hurricane , and...
Jachnun dough, formed (probably incorrectly) in loaves This Shabbos, I tried a new vegetarian chulent recipe. Since we were going to be...
- baking with dorie
- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
- special occasions
- string beans
- weeknight dinner
Rivki Locker, 2010. Powered by Blogger.