Traditional Jewish Dish: Classic Chulent

Classic Chulent is a traditional Jewish dish that is often prepared for the Sabbath. This slow-cooked stew is a hearty and flavorful combination of meat, beans, and vegetables. It is typically cooked overnight and enjoyed for lunch on the Sabbath. In this recipe, we will show you how to make a delicious and authentic Classic Chulent.

Ingredients

• 2 pounds beef stew meat, cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 cup barley
• 1 cup red kidney beans, soaked overnight
• 1 cup white beans, soaked overnight
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 cups beef broth
• 2 cups water

Directions

1. In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. Add the beef stew meat to the pot and cook until browned on all sides.
3. Next, add the potatoes, carrots, barley, and soaked beans to the pot.
4. Sprinkle the paprika, turmeric, cumin, salt, and black pepper over the ingredients in the pot. Mix well to distribute the spices.
5. Pour in the beef broth and water, ensuring that the liquid covers all the ingredients.
6. Cover the pot with a lid and bring the chulent to a boil.
7. Once boiling, reduce the heat to low and simmer for about 8-10 hours, or overnight. Make sure to check on the chulent occasionally and add more water if needed.
8. After the long cooking time, the chulent will be rich and flavorful. Serve it hot and enjoy!

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