Cholent or hamin is a traditional Jewish stew usually eaten for Shabbat lunch. This stew is prepared on a Friday and is simmered overnight. It is kept warm until eaten for Shabbat lunch by placing it on a hotplate or slow oven. The cholent’s basic ingredients are barley, onions, kidney and lima beans, large chunks of flanken, red potatoes, beef marrow, salt and pepper.
- Sauté meat and onions for a few minutes.
- Wash the barley under cold water, as well as the beans.
- Peel and slice the potatoes.
- Add barley, beans, bone marrow, and garlic to the flanken and onions.
- Add water and bring to a boil. Season it with salt and pepper.
- Let it simmer for an hour.
- Preheat oven to 95 degrees C.
- Put the cholent in a pot and place it in the preheated oven. Cook it overnight.
- Make sure that the cholent has enough liquid. Add water if necessary.
- Do not stir the cholent to prevent the chunk of potatoes from breaking.
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