Cholent, also known as Hamin, is a comforting dish of Jewish origin that is cooked slowly, allowing the flavors to blend and intensify.
It is a stew that combines meat, legumes, potatoes, and spices, cooked at low temperature for several hours. The preparation requires patience to achieve a tender texture and deep flavor.
Ideal for days when you want to enjoy a hearty meal full of family tradition, perfect to share on cold days or special celebrations.
Cholent (Hamin)
Ingredients
8 Beef bones
200 grams of Soaked beans
3 Onions
3 Garlic cloves
6 Potatoes
1 ½ kilogram of Beef pulp
100 grams of Pearl barley
3 Bay leaves
1 pinch of Salt
Whole black pepper
Preparation
Step 1 : Start by peeling the onions, potatoes, and garlic.
Step 2 : Slice the onions, and cut the potatoes into small pieces.
Step 3 : In a cast iron pot with high sides, place the bones at the bottom.
Step 4 : Then add the beans, followed by the sliced onions, chopped garlic, potato pieces, chopped beef, barley, bay leaves, along with salt and ground pepper to taste.
Step 5 : Cover everything with plenty of water, ensuring it is well submerged.
Step 6 : Bring the pot to a boil, and once boiling, cover and reduce the heat to medium-low.
Step 7 : It is important to skim the surface, removing the foam that forms, for at least an hour, to ensure a clean broth and tender meat.
Step 8 : Then, if necessary, add more water to maintain the level, and re-cover the pot.
Step 9 : Transfer the preparation to a preheated oven at 150°C and cook for about 15 minutes.
Step 10 : Next, reduce the temperature to 100°C and let it cook slowly for approximately 12 hours, without opening the lid at any time, so all the flavors concentrate and the meat becomes extremely tender.
Step 11 : Finally, turn off the oven and let the cholent rest for about two hours.
Step 12 : After that time, transfer everything to a serving dish and serve in the way you like best.
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