Monday, 16 July 2018

Tuesday Food Blog - Waiter there's an ***

I've been hunting variations again and was partly driven by the need not to have to stand cooking for a long period of time. I finally decided on that good old Jewish stand-by Cholent but then began looking for variations.

Cholent + foreign body

Now here's the original recipe but I did fins some interesting ways of energising the meal to suit my tastes. For example the foreign object floating in the broth.

Serves: 8 

  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 455g beef stewing steak, cubed
  • 5 large potatoes, cubed
  • 1 sweet potato, cubed
  • 450g baked beans
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared mustard
  • 2 teaspoons dried onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • 90g pearl barley


Prep:20min  ›  Cook:13hr40min  ›  Ready in:14hr 

  1. Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt and steak seasoning and pour in enough water to cover. Bring the mixture to the boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  2. Stir in the pearl barley and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

Instead of using barbecue sauce, mustard etc to provide a touch of sweetness and bite I found a recipe that made this into a more eastern dish.

For the liquid element I added a pint of chicken stock flavoured with turmeric, paprika, cumin and a pinch of cayenne pepper.
In addition I discovered that one could hard boil eggs in the cholent and the result is below.

Cholent with egg

The photograph doesn't accurately represent the slight tan colouring of the egg. All very tasty.

God Bless

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