Slow Cooker Cholent (Meat)

One bowl meals are a family favorite. Thankfully, Shabbat and Jewish holidays provide the perfect time to enjoy slow-roasted soups and stews. Cholent is a culinary dish that has eaten by Jews of all backgrounds on Shabbat afternoon through the years.

Ingredients

• 3 medium potatoes, peeled, cut into quarters then into thirds
• 1 medium sweet potato, unpeeled cut into 2 – 3 inch cubes
• 4 tablespoons vegetable oil
• 3 medium onions, peels and cut into 1/8^ths
  
• 3 garlic cloves, rough chopped
• 2 tablespoons cumin (divided)
• 1 teaspoon Aleppo pepper or chili powder
• 2 beef short ribs
• 6 chicken thighs, skin and non-thigh bones removed
• 1 cup dry beans (kidney, pinto, navy, etc)
• 1 cup pearl barley
• 3 – 4 cups chicken or beef broth (or use water) to cover
• Salt and pepper to taste
• 2 tablespoons smoked paprika (divided)
• Cooking spray
• 4 eggs (optional)

Directions

1. Spray 6-quart crock-pot with cooking spray. Line the bottom of the crock-pot with the potatoes.
2. In a deep pot, sauté onions over medium heat until soft and beginning to brown (about 5 – 8 minutes). Mix in the garlic, 1 tablespoon each of cumin and paprika and 1 teaspoon of Aleppo pepper; continue stirring for 2 – 3 minutes until incorporated. Layer the onion mixture on top of the potatoes in the crock-pot.
3. In batches, add meat to the sauté pot and brown on all sides then add to the crock-pot. Sprinkle with salt and pepper.
4. Mix the beans into the sauté pot; stir continuously until the beans start to shrivel. Stir in the barley.
5. Add the bean/barley mixture to the crock-pot. Sprinkle with remaining tablespoons of cumin and paprika. Add broth or water to cover ingredients.
6. Cook overnight for at least 10 to 15 hours on low. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
7. Optional: During the last 6 hours of cooking, gently tuck (submerge) four unpeeled eggs into the crock-pot mixture.

Serve with a simple salad, leftover challah, and hot sauce or harissa (hot pepper paste).

Yield: 6 to 8 servings.

Inspiration: “Quick & Kosher: Recipes From the Bride Who Knew Nothing,” by Jamie Geller (Feldheim, 2007)  and Mom’s Authentic Kosher Cholent Recipe from allrecipes.com.

Photo Credit: ROUND OF BEANS © Dan Klimke | Dreamstime.com

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