EDITH KLEIN'S CHOLENT
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 8h30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place beans in a bowl, cover with cold water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
- Heat fat or oil in a large, heavy casserole. Add onions and shallots and saute until golden. Stir in garlic and cook for about a minute. Remove the vegetables from the pan with a slotted spoon, draining them well, and set aside.
- Brown chunks of beef lightly in the fat and remove them.
- Preheat oven to 400 degrees.
- Cut pastrami into 1-inch cubes and stir them into the fat, then stir in the paprika and honey. Return onions, shallots, garlic and beef to casserole. Stir in barley. Drain beans and add them.
- Add 6 cups boiling water to casserole. Cover and place in oven. Bake for 30 minutes.
- Reduce heat to 250 degrees and bake 30 minutes longer. Remove lid, season to taste with salt and pepper, then cover casserole with a piece of aluminum foil and replace the lid. Place in oven and allow to bake 7 to 8 hours or overnight.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ssebasole Julius
ssebasole-julius@yahoo.comI'm not sure what went wrong, but my cholent didn't turn out at all. It was a waste of time and ingredients.
Drawing Pete
p@gmail.comThis recipe is missing some key ingredients. It's also very unclear. I would not recommend it.
Alexis Jacquelyn
j96@yahoo.comI followed the recipe exactly and my cholent turned out terrible. The meat was tough and the flavors were bland. I'm very disappointed.
Muhandi Bilal
b_muhandi@gmail.comThis cholent is just okay. It's not bad, but it's not great either. I probably wouldn't make it again.
Tony Comer
c@gmail.comI'm not a fan of cholent, but this recipe is pretty good. The flavors are well-balanced and the meat is tender. I would definitely make it again.
MD Habibur
m90@yahoo.comThis cholent is a bit time-consuming to make, but it's worth it. The end result is a delicious, hearty stew that's perfect for a special occasion.
Kris Charpentier
charpentier-k90@gmail.comI've been making this cholent for years, and it's always a hit. It's the perfect dish for a Shabbat meal.
Ayat Islam
islamayat94@gmail.comThis cholent is amazing! It's the perfect comfort food for a cold winter day. I love the hearty flavor and the tender meat.
Shiful islam Hridoy
hridoys@hotmail.comI'm not Jewish, but I love cholent. This recipe is one of the best I've ever tried. The flavors are rich and complex, and the meat is so tender. I will definitely be making this again.
Dorian Parnell
p_d45@aol.comThis cholent is a family favorite. We make it every year for Rosh Hashanah and Yom Kippur. It's always a hit.
Linda Wiley
w_l89@aol.comI've never made cholent before, but this recipe was easy to follow and the results were amazing. The cholent was flavorful and the meat was fall-off-the-bone tender. I will definitely be making this again.
Osamudiamen Julius
osamudiamen.j6@yahoo.comThis cholent is delicious! I love the rich flavor and the tender meat. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.
kallie pickette
kalliepickette85@gmail.comI'm not a huge fan of cholent, but this recipe is a game-changer. The flavors are amazing, and the meat is so tender. I'll definitely be making this again.
Jaime Hackley
j61@hotmail.comThis cholent is a labor of love, but it's worth it. The end result is a delicious, hearty stew that's perfect for a Shabbat meal. I especially love the crispy potatoes on top.
Rasha Hammad
hammad.r42@gmail.comI've made this cholent several times now, and it's always a hit. My family loves the hearty flavor and the tender meat. I usually serve it with kugel and salad, and it's always a satisfying meal.
Laura Gill
g.laura@gmail.comThis cholent is absolutely delicious! The flavors are rich and complex, and the meat is fall-off-the-bone tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.