Cholent (or Hamin)
Description
The dish is prepared without unnecessary complications. Cholent (or hamin) originated from the religious traditions of observing Shabbat—the seventh day of the week, a day of complete rest. Total rest—no cooking allowed! But people still want to eat every day, so cholent was created: a dish that simmers on very low heat from Friday evening until Saturday lunchtime. Hearty, nutritious, delicious, and it cooks itself! In the past, people often brought their cast-iron pots with cholent to the local bakery, where it would slowly cook in the residual heat of the ovens after the bread was baked. Today, with the advent of slow cookers, preparing cholent has become even easier. The finished dish can be served at the table.
Instructions
- 1
Step 1
Soak the mixed-colored bean mixture in cold water overnight or for 5-6 hours. Then rinse with clean water and drain well.
- 2
Step 2
I prepared the version common among Ashkenazi Jews—with barley. I should note that the barley turns out delicious. Soak it for 2–3 hours in cold water, then rinse and drain.
- 3
Step 3
Peel the carrots and cut them into large rounds or cubes. Use small potatoes, which are added whole. It's convenient to cook with young potatoes. Peel the tubers and rinse them. Also, separate the garlic head into cloves and peel them.
- 4
Step 4
Cut the beef into large cubes – for cholut, you can use any of the toughest cuts of meat. You can also cook the meat in one piece, but it's more convenient to eat when cubed. Sear the meat in batches in the multicooker bowl on the "Frying" setting until browned. Remove the meat, then sauté the onion until golden. Return the meat to the bowl.
- 5
Step 5
Place a layer of beans on the meat, then a layer of barley.
- 6
Step 6
Place the potatoes and carrots on top.
- 7
Step 7
If you like meat with dried fruit, add a few unsweetened dates or whole prunes. But this is optional. Place the garlic cloves among the other ingredients. Add coarsely ground pepper—or better, a mixture of different peppers—and sprinkle with dried parsley.
- 8
Step 8
Dissolve hot water – one liter – in a bowl, then add honey, salt, and paprika. Mix well and pour into the bowl with the chalont. Then add enough hot water to cover the contents of the bowl by 3-4 cm.
- 9
Step 9
After that, the multicooker will do all the work. Let the chulnt boil in the "Cooking" mode. Then either switch to the "Multicook" mode at 90 degrees Celsius for 4 hours, or select the "Stewing" mode for 5 hours. When using the "Stewing" mode, occasionally check the liquid level to prevent burning. With the "Multicook" mode at the specified settings, you can rest assured.
- 10
Step 10
An hour before the end of cooking, place boiled eggs in the pot, previously cracked slightly, and let them absorb the flavors. Many people put raw eggs into the cholt, thoroughly washing them before adding.
- 11
Step 11
After the multicooker finishes, switch it to the Keep Warm mode for another half hour. Then the cholt can be served. Distribute potatoes, meat with vegetables and barley, along with a peeled egg for each person, among the bowls. Serve pickled or marinated vegetables, as well as fresh vegetables, separately with the cholt.