O MELHOR TCHOLENT | TODAS AS DICAS PARA TCHOLENT PERFEITO

THE BEST TCHOLENT | TIPS FOR THE PERFECT TCHOLENT Also known as Cholent or Hamin, Tcholent is the traditional Jewish stew served on Shabbat. "Tcholent" is a European name for this ancient, traditional Jewish dish. According to Jewish tradition, we do not cook on the Sabbath. However, we have a custom of eating a hot meal on that day. For this reason, for generations, we have prepared a dish on Friday and let it slow-cook until Saturday lunch. This method of preparation gave rise to traditional dishes—rich in flavor and history—that remain part of Jewish cuisine to this day. In recent years, a trend has emerged in Israel where young people meet late on Thursday nights at city-center restaurants to eat a bowl of Tcholent, prepared especially for them that day. The recipe I am sharing here comes from my family's tradition. Many people who have eaten Tcholent at my home have told me it is the best they have ever had, which is why I decided to teach it to you. Enjoy! 00:00 Introduction 02:07 Ingredients 02:57 Browning the meat 05:23 Assembling the Cholent in the slow cooker 11:34 Instructions and the 24-hour wait 14:09 How to serve the Cholent 18:05 Tasting & Tips Ingredients (serves approx. 8–10; pot size ~15.4 lb): 1 kg beef shank chunks 1 kg ossobuco (cross-cut veal shank) with marrow or beef marrow bones 3 large or 4 medium onions (600g), blended with a little water so the blades don't get stuck 1 clove crushed garlic 1 heaping tbsp light brown sugar or white granulated sugar (15g) 3 medium washed potatoes (400g) 1 medium mandioquinha (Peruvian parsnip/arracacha) or a carrot (if in Israel) 1 sweet potato (orange-fleshed or other variety) ⅔ cup red kidney beans (130g) 1 cup white beans (180g) ⅓ cup pearl barley (60g), rinsed 2 or 3 eggs, boiled in the shell (optional) 1 tbsp sweet paprika (12g) 1 heaping tbsp salt (20g) ¾ tsp black pepper 3–4 tbsp vegetable oil For the barley bag (optional) ¾ cup pearl barley (160g), rinsed ¾ tsp salt (4g) ½ tsp granulated garlic ⅓ tsp black pepper Preparation • Before starting: soak the beans in room-temperature water for 12 hours before preparing the Cholent. If you are in a rush, soak them in boiling water for 2 hours. • Sort through the beans and wash them thoroughly; also wash both portions of pearl barley. • Grease the bottom of the slow cooker and turn it on to the high setting. • Heat the oil in a large skillet over medium heat. • Reduce the heat and add about two-thirds of the onion. • Sauté the onion, stirring occasionally, until it begins to brown. • Add the garlic, stir briefly, and then add the sugar. • Sauté for another 2 minutes until the onion darkens slightly. Then, add the ossobuco and the marrow bone (or veal shank/beef shank). • Brown for approximately 3 minutes on each side and transfer to the slow cooker. • Place the remaining onion in the skillet, sauté for a few minutes, and then brown the rest of the meat in the same way. Transfer this to the slow cooker as well. • Distribute the beans and the smaller portion of pearl barley over the meat. • Arrange the boiled eggs inside the slow cooker. • Cut the vegetables into large pieces (approximately 4 to 6 cm) and distribute them around the pot. • Place the larger portion of pearl barley into an oven-safe cooking bag. Add the water and seasonings (salt, black pepper, and granulated garlic). • Gently mix the ingredients inside the bag. • Seal the bag using its tie and carefully poke 4 or 5 holes on each side with a toothpick, as shown in the video (at the 10:06 mark). • Place the bag inside the slow cooker and gently submerge it. • Sprinkle the salt, paprika, and black pepper over the contents of the slow cooker. (If necessary, lift the bag slightly and then place it back in position.) • Add room-temperature water to fill the pot, leaving a 2–3 cm gap from the rim to prevent it from boiling over. • Cover the pot and bring the contents to a boil. • Once boiling, keep the pot on high heat until approximately one hour before Shabbat begins. • Then, reduce the heat to a slow-cooking setting. If necessary, top up with a little more water. • Cover again and cook until lunchtime the following day. • Serve the Cholent as shown in the video. • Tips • Cholent is typically served with potato kugel or Jerusalem kugel. Both recipes are available on my channel. • I also have a delicious gluten-free version of Jerusalem kugel. Bon Appétit!!! #FollowMeOnInstagram @merav.dayan https://www.meravdayan.com.br