I suppose that a first post to a new blog is supposed to outline what the blog will be about in general, the author's purpose in starting the blog, etc. But to heck with that because I made the best cholent discovery today.
Rosemary is really, really tasty in cholent! It's not a typical cholent flavoring, but the rosemary did an excellent job of preventing the flavor from becoming overbearingly heavy as is cholent's wont. I used two sprigs of rosemary with 1 kg of beef (so 1 per lb of meat for the Americans) plus kidney beans, barley, carrots and onions. I also used a few shakes of Worcestershire sauce, which gave the flavor a nice depth. No potatoes, which is also highly untraditional for cholent, but I think I may actually like it better that way.
Few things in life make me as happy as setting a new record for the most delicious version of a dish I've ever cooked.
[insert picture here]
Full recipe:
olive oil
1 heaping tbsp honey
1 kg meat (I used 500 g short ribs and 500 g shank)
2 yellow onions, chopped
1 package dried kidney beans (soaking optional but recommended)
4-6 carrots
1 cup pearl barley
5-6 eggs
Worcestershire sauce
salt
1 strip kombu (optional)
2 sprigs rosemary
1. Heat oil in a dutch oven or similar pot
2. Add honey to oil and let dissolve
3. Sear meat in honey/oil, then remove and set aside
4. Add onions and cook until completely wilted but not yet starting to crisp (this makes the onions sweet and eliminates pungency)
5. Re-add the meat
6. Add beans with enough water to cover
7. Add carrots, pearl barley, and eggs, plus enough water to just barely cover
8. Give 4-5 good shakes of Worcestershire sauce
9. Add a bit of salt, maybe 2 tsp., but not too much because kosher meat has salt and there are no potatoes to absorb the extra salt
10. Optional: add a strip of kombu. I'm not sure this actually does anything, but it's supposed to add a bit of umami and make the beans softer
11. Add two sprigs of rosemary
12. Bring to a boil
13. Either reduce the heat to an absolute minimum and let cook overnight or put into an oven on low heat overnight. Keep in mind that this is a dish meant to be assembled before sundown on Friday and served right out of the oven at Saturday lunch. 8 hours is probably sufficient, but you can let it go for 18 hours without problem
Rosemary is really, really tasty in cholent! It's not a typical cholent flavoring, but the rosemary did an excellent job of preventing the flavor from becoming overbearingly heavy as is cholent's wont. I used two sprigs of rosemary with 1 kg of beef (so 1 per lb of meat for the Americans) plus kidney beans, barley, carrots and onions. I also used a few shakes of Worcestershire sauce, which gave the flavor a nice depth. No potatoes, which is also highly untraditional for cholent, but I think I may actually like it better that way.
Few things in life make me as happy as setting a new record for the most delicious version of a dish I've ever cooked.
[insert picture here]
Full recipe:
olive oil
1 heaping tbsp honey
1 kg meat (I used 500 g short ribs and 500 g shank)
2 yellow onions, chopped
1 package dried kidney beans (soaking optional but recommended)
4-6 carrots
1 cup pearl barley
5-6 eggs
Worcestershire sauce
salt
1 strip kombu (optional)
2 sprigs rosemary
1. Heat oil in a dutch oven or similar pot
2. Add honey to oil and let dissolve
3. Sear meat in honey/oil, then remove and set aside
4. Add onions and cook until completely wilted but not yet starting to crisp (this makes the onions sweet and eliminates pungency)
5. Re-add the meat
6. Add beans with enough water to cover
7. Add carrots, pearl barley, and eggs, plus enough water to just barely cover
8. Give 4-5 good shakes of Worcestershire sauce
9. Add a bit of salt, maybe 2 tsp., but not too much because kosher meat has salt and there are no potatoes to absorb the extra salt
10. Optional: add a strip of kombu. I'm not sure this actually does anything, but it's supposed to add a bit of umami and make the beans softer
11. Add two sprigs of rosemary
12. Bring to a boil
13. Either reduce the heat to an absolute minimum and let cook overnight or put into an oven on low heat overnight. Keep in mind that this is a dish meant to be assembled before sundown on Friday and served right out of the oven at Saturday lunch. 8 hours is probably sufficient, but you can let it go for 18 hours without problem
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