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Author Notes: 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
- 3 tablespoons olive oil
- 1 beef shank
- salt and pepper
- 4 garlic cloves, peeled
- 6 cipolline onions, peeled
- 3 carrots, peeled and chopped
- 1 28 ounce can diced tomatoes
- 1 cup mixed brown and wild rice
- 1/2 cup lentils
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup slow roasted tomatoes in olive oil
- 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. Enjoy!
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe