| Ashkenazi Chulent (serves 8-10) |
This recipe is based on Leah Leonared’s definitive book of North American Jewish cooking (Jewish Cookery. The book, which was first published in 1949, soon after World War 2 and contains many authentic and carefully worked traditional Ashkenazi recipes.
3tbsps schmaltz or vegetable shortening
2 large onions, chopped
1 kg beef, chuck, short ribs, brisket or shoulder
A few marrowbones or a calf foot, cut into short lengths (optional)
250g white beans (navy, Lima, or haricot), soaked over night
150g pearl barley, soaked for a few hours
500gr potatoes (medium) peeled and quartered
Salt and pepper
Boiling water to cover
Method
Heat the fat in a large, heavy bottomed cooking pot or Dutch oven. Add the onion and fry until golden brown. Remove from the heat. Place the meat on top of the fried onion in the centre of the pot. Arrange the rest of the ingredients around the meat and cover with boiling water.
Bring to the boil and simmer very slowly for 2-3 hours. Check for liquid and add some more if too dry.
Transfer to a cool oven (gas 1, 285 F, 140 C) and cook over night. Stuffed kishke (derma), helzel (stuffed chicken or goose neck) or dumplings can be added and are cooked with the Chulent.
Aubergines for Hamin
The late Ya’akov Lishansky who was one of the uncrowned fathers of contemporary Israeli cuisine told me about this delicious Hamin extension. In his family, instead of kishke, stuffed aubergines were cooked with the Chulent. The following is my version of stuffed aubergines.
8-10 small aubergines or 1 large
350 gr. (12 oz) minced lamb or beef.
1 medium onion, chopped
50g olive oil
5 Tbsp. chopped parsley
100 gr. (4 oz) raw rice, soaked for few hours in cold water, drained
Quarter tsp cinnamon
Salt and freshly ground pepper
Method
Slice the top off the aubergines and reserve the tops. Use a small spoon or a sharp knife, to scoop out the aubergine flesh, leaveng about 2cm of flesh and being careful not to damage the skin. Chop the flesh.
Heat the oil in a heavy frying pan, add the onion and fry until just golden. Add the aubergine flesh and fry for few more minutes, until aubergine has softened.
Remove from the flame and add the rest of the ingredients. Mix very well and stuff the aubergines with this mixture. Cover with the reserved tops and secure these with wooden toothpicks. Arrange in the Chulent pot and cook as usual. |
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