Cholent is a delicious dish but sometimes too full of simple carbohydrates and animal fats to be healthy for the body (still good for the soul). This version uses a mixture of wild and brown rice, olive oil, and lentils as well as a little bit of meat and some new potatoes. The long, slow cooking transforms the ingredients into a flavorful porridge reminescent of congee. Stirring in the slow roasted tomatoes at the end provides a vibrant flavor to offset the melded flavors of the long cooked ingredients. —luvcookbooks
salt and pepper
garlic cloves, peeled
cipolline onions, peeled
carrots, peeled and chopped
28 ounce can diced tomatoes
mixed brown and wild rice
sprigs fresh thyme
sprig fresh rosemary
slow roasted tomatoes in olive oil
In This Recipe
Preheat oven to 200 degrees.
In heavy pot, heat olive oil. Add beef shank. Sprinkle top of shank with flour, a pinch or two of sugar, salt and pepper. Flip and do the same with the other side. Add all other ingredients except the slow roasted tomatoes. Add water to cover if needed and bring to a boil.
Cover tightly and transfer to the oven for 6-8 hours or overnight. Cool and refrigerate. Remove any solidified fat from the top of the cholent.
Reheat gently on the top of the stove. Stir in the slow roasted tomatoes and heat until bubbling.