Beef Cholent

Beef Cholent Recipe from Israel - A Hearty and Flavorful Meal

Region / culture: Israel | Preparation time: 20 minutes | Cooking time: 12 hours | Servings: 6

Introduction

Beef Cholent is a hearty, traditional Jewish stew that is often prepared for the Sabbath. This slow-cooked dish is designed to simmer overnight, filling the home with its comforting aroma and providing a warm, satisfying meal without requiring work on the day of rest. The recipe we're exploring combines lean beef, beans, potatoes, and carrots, creating a rich and nutritious dish that's both fulfilling and deeply rooted in cultural tradition.

History

The history of Beef Cholent dates back to the times of the ancient Jews, who were forbidden to cook on the Sabbath. To circumvent this, they would prepare a stew the day before and leave it to cook slowly over a low flame or in a warm oven overnight. This tradition has been passed down through generations, with variations of the dish found in Jewish communities around the world. The word "cholent" is believed to have originated from the French "chaud lent" meaning "slow hot," reflecting the cooking method of the dish.

Ingredients

1.5 lb (680 g) lean beef pot roast
1 onion, chopped
1 cup lima beans, soaked overnight
in water to cover
2 potatoes, peeled and cut into quarters
4 carrots, cut into 1 inch chunks
0.5 tsp salt
0.5 tsp ground black pepper
2 bay leaves

How to prepare

Brown the pot roast in a nonstick pan with the onion. Combine with the remaining ingredients in a Dutch oven or crockpot. Add enough water to cover the ingredients. Cover tightly and simmer slowly in a 200°F (93°C) oven or crockpot overnight. Serves 6. One serving contains: calories: 386, carbohydrates: 33 g, protein: 39 g, fat: 11 g, sodium: 253 mg, potassium: 1223 mg, cholesterol: 72 mg, exchange value: 4 medium-fat meat exchanges + 2 bread exchanges.

Variations

There are many variations of cholent, including using different types of beans, such as kidney beans or chickpeas, or adding barley for a thicker texture. Some versions incorporate smoked meats or sausages for an added depth of flavor.

Cooking Tips & Tricks

To ensure your Beef Cholent turns out perfectly, consider browning the beef well before adding it to the pot, as this adds depth to the flavor. Soaking the lima beans overnight will soften them, allowing them to cook more evenly. Additionally, layering the ingredients in the pot can help in cooking everything to perfection; start with the beans, followed by the meat, and then the vegetables on top. Remember, the key to a great cholent is low and slow cooking.

Serving Suggestions

Beef Cholent is traditionally served hot, straight from the pot. It can be accompanied by a side of crusty bread or a simple green salad to add freshness and contrast to the hearty stew.

Cooking Techniques

The traditional method involves slow cooking in a low oven or crockpot, which allows the flavors to meld beautifully. For a quicker version, a pressure cooker can be used, significantly reducing the cooking time while still achieving a tender, flavorful dish.

Ingredient Substitutions

For a vegetarian version, omit the beef and add more beans and vegetables, such as mushrooms, to provide a meaty texture. Chicken or lamb can also be used in place of beef for a different flavor profile.

Make Ahead Tips

Beef Cholent is an excellent make-ahead dish, as the flavors continue to develop when left to sit. It can be prepared a day in advance and reheated before serving, making it even more convenient for Sabbath meals.

Presentation Ideas

Serve the cholent in a deep, rustic bowl to highlight its hearty nature. Garnish with fresh parsley or a sprinkle of paprika for color and added flavor.

Pairing Recommendations

A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the beef and beans in the cholent.

Storage and Reheating Instructions

Leftover cholent can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently on the stove or in the microwave, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

Each serving of this Beef Cholent contains approximately 386 calories. This makes it a moderately energy-dense meal, suitable for a main course, especially during the colder months when the body craves more substantial foods.

Carbohydrates

This Beef Cholent recipe provides a good source of carbohydrates, primarily from the lima beans and potatoes, totaling about 33 grams per serving. Carbohydrates are essential for energy, making this dish an excellent choice for replenishing your body, especially after a week of work.

Fats

The dish contains approximately 11 grams of fat per serving, with the lean beef pot roast contributing the majority of it. The choice of lean beef helps keep the saturated fat content lower, making this a heart-healthier option compared to versions made with fattier cuts of meat.

Proteins

With 39 grams of protein per serving, this Beef Cholent is a protein powerhouse. The lean beef and lima beans both contribute to the high protein content, making it an excellent dish for muscle repair and growth.

Vitamins and minerals

Beef Cholent is rich in vitamins and minerals, including potassium, which is present in high amounts (1223 mg per serving). Potassium is crucial for heart health and muscle function. The carrots in the dish also provide beta-carotene, which the body converts into vitamin A, essential for good vision and immune function.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with these specific dietary restrictions. However, those with legume allergies should be cautious due to the inclusion of lima beans.

Summary

Overall, Beef Cholent is a balanced dish, offering a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutritious option that supports a healthy diet while being mindful of common dietary allergens.

Summary

Beef Cholent is a traditional, slow-cooked stew that is not only deeply satisfying but also rich in history and nutrition. With its high protein content, essential vitamins and minerals, and comforting flavors, it's a perfect dish for the Sabbath or any day of the week. Whether sticking to the traditional recipe or exploring variations, cholent is a versatile dish that can be adapted to suit any taste or dietary need.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Beef Cholent. It was a crisp fall day, and I was visiting my dear friend Ruth for our weekly tea and gossip session. As soon as I walked into her kitchen, I was greeted by the most incredible aroma. Curious, I asked Ruth what she was cooking, and she replied with a twinkle in her eye, "Beef Cholent, a traditional Jewish dish that my bubbe used to make."

I had never heard of Beef Cholent before, but as Ruth explained the ingredients and preparation, I became more and more intrigued. She told me that it was a slow-cooked stew that was traditionally prepared on Friday and left to simmer overnight, ready to be enjoyed for Shabbat lunch the following day. The combination of beef, potatoes, beans, and spices sounded absolutely mouth-watering, and I knew I had to try it for myself.

Ruth graciously shared her family recipe with me that day, and I couldn't wait to get home and start cooking. As I gathered the ingredients and began to prepare the dish, memories of my own bubbe flooded back to me. She was an incredible cook who always seemed to have a magical touch in the kitchen, creating delicious meals with love and care.

I carefully followed Ruth's instructions, browning the beef and onions, adding the potatoes, beans, and spices, and then letting it all simmer slowly on the stove. The house was filled with the tantalizing scent of simmering beef and spices, and I could hardly wait for the Cholent to be ready.

The next morning, I woke up to the most amazing aroma wafting through the house. The Beef Cholent had been cooking all night, and the flavors had melded together beautifully. I couldn't resist sneaking a taste before Shabbat lunch, and I was blown away by how delicious it was. The beef was tender, the potatoes were perfectly cooked, and the spices added a depth of flavor that was truly unbeatable.

As I sat down to enjoy the Beef Cholent with my family for Shabbat lunch, I couldn't help but think of Ruth and her bubbe. I felt a connection to my own heritage and traditions through this dish, and I knew that it would become a staple in our family meals.

Over the years, I have made Beef Cholent countless times, each time tweaking the recipe slightly to make it my own. I have shared it with friends and family, passing on the tradition and the love that goes into preparing this dish. Every time I make it, I am transported back to that day in Ruth's kitchen, learning the recipe for Beef Cholent and feeling a sense of connection to my roots.

As I grow older, I realize the importance of preserving these recipes and traditions, passing them down to future generations so that they may continue to enjoy the flavors and memories that are tied to them. I am grateful for the opportunity to learn and cook this dish, and I know that it will always hold a special place in my heart and in my kitchen.