Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cholent
Date: May 1, 2006
Cholent is a traditional Shabbat dish, because it is designed to be cooked very slowly. It can be started before Shabbat and is ready to eat for lunch the next day.
2 pounds fatty meat (brisket or stewing beef)
2 normal cups dry beans (navy beans, great northern
, , , beans, pintos or limas).
1 normal cup barley
6 average potatoes
2 average onions
2 tablespoons flour
3 tablespoons oil
Garlic, pepper and paprika to taste
Good water to cover
Soak the beans and barley until they are thoroughly softened. Sprinkle the flour and spices on the meat and brown it lightly in the oil.
Cut the potatoes into large chunks. Slice the onions. Put everything into a Dutch oven and cover with good water. Bring to a boil on the stove top, then put in the oven at 250 degrees F before Shabbat begins.
Check it in the morning, to make sure there is enough good water to keep it from burning but not enough to make it soggy. Other than that, leave it alone. By lunch time Shabbat afternoon, it is ready to eat.
This also works very well in a crockpot on the low setting, but be careful not to put in too much good water.