Author Notes
Jayne Cohen taught me how to make cholent healthier and more vibrant. The basis of cholent is a long cooked casserole designed to be prepared and put in the oven before candlelighting on the Sabbath and taken out of the oven mid day Saturday. The design is layers: starch, more starch, protein, sturdy vegetables. The last two weekends I made cholent on the weekend and had dinner ready for a weeknight or two plus lunches. The rice makes it like a savory rice pudding and used up and odds and ends bit of rice from the pantry. —luvcookbooks
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Ingredients
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olive oil
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1 cup
Bomba rice
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2
onions, sliced
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5
garlic cloves, sliced
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4
carrots, sliced
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2
lbs brisket or flanken
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1/2 cup
lentils
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flour
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2 teaspoons
honey
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1
bottle ale
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1
28 oz can tomatoes
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5
thyme sprigs
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1
rosemary sprig
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6
hamine eggs
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2 cups
fresh lima beans
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1/4 cup
chives, chopped
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5
new potatoes, cut in half
Directions
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Preheat oven to 200.
Generously coat the bottom of a heavy pan with olive oil. Pour in rice. Add the garlic, onion, potatoes, and carrots. Set the meat on the vegetables and sprinkle over a little flour and the honey, flipping the meat so both sides are coated. Add lentils, ale, tomatoes, thyme, and rosemary. Add water until the meat is about covered. Add salt and pepper to taste.
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Bring the pot to a boil on top of the stove, then bake at 200 degrees for about 12 hrs.
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Let the cholent cool, then refrigerate. Spoon off solid fat. Reheat gently with the hamine eggs. When the cholent simmers, add the fresh lima beans and simmer another ten minutes or so. Taste for seasoning, stir in chives, and serve. You can serve this over buttered egg noodles with poppy seeds, although it is embarassing to consume four starches in one course: rice, lentils, potatoes and noodles!
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