It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).
Indgredients: 450 g pearl barley, well rinsed 450 g white beans, soaked in clean water the night before 1350 g lean beef eye round, 1/8-inch fat 450 g onions, whole (about 4 medium) 850 g potatoes 4 medium potatoes, whole 150 g sweet potatoes, whole (1 large) 1 whole head of garlic (entire bulb) 4 whole eggs (optional) 1/2 cup honey 5 tablespoons sweet paprika (full Tbs) 6 tea bags, just like this... (tea makes it all nicely brown!) boiled water
Preparation: Here it goes -- :
Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
Pour boiled water to half the height of the meat.
Place the soaked rinsed beans on one side of the pot - Place potatoes on the other side.
Insert barley into cooking bag (preferable made of cloth).
On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well. I usually add Kosher Kishka (stuffed darma, it's not calculated in the nutritional values, but even with the Kishka it's still less than 30% fat! 12.15%).
Dilute honey with some warm tab water - and pour all over.
Dilute salt with some warm tab water - and pour all over.
Dilute the sweet paprika with some warm tab water - and pour all over.
Add boiled water to cover it all, make sure it's at least one inch above ingredients.
Scatter tea bags. (See picture for the prepared pot.).
Preheat oven to 250 F (120 C).
Bring to boil on stove.
Reduce heat and allow cooking with gentle boil for at least two hours.
Move the pot to the oven.
Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
At night, reduce oven's heat to 215 F (100 C). Check first thing in the morning! See if you need to add some water and reduce or increase oven's heat. The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefuly and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
Kishke (Stuffed Derma)
24 inches beef casings 1/4 cup chicken fat 1 medium onion, minced 3/4 cup flour salt and pepper, to taste 2 tablespoons matzo meal or coarse breadcrumbs boiling salt water
Preparation: 1. Wash and clean the beef casing inside and out. 2. Scrape off fat with dull knife. 3. Cut into 8 inches lengths. 4. Sew up one end of each section. 5. Preheat oven to moderate 350 degrees F. 6. In a small skillet melt the chicken fat and saute the onions until lightly browned. 7. In a mixing bowl, sift together the flour, salt and pepper. 8. Add the bread crumbs and melted chicken fat with the onions. 9. Mix well and loosely stuff each section of the beef casing. (Be careful not to over stuff.) Sew up the other end. 10. Shake and rinse off any flour from the surface. 11. Immerse in boiling water for 3-5 minutes and drain. 12. Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned. Baste frequently with the pan drippings.
VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot. For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.
click to enlarge
More recipe info:
Kosher - Meat
8-12 servings 20 mins prep 12 hours cook
Calculated for 1 serving (607g) Recipe makes 8 servings
Nutrition Facts for some measurements or ingredients are not included in data below: