CHIEF OF STAFF CHOLENT (HEBRONITE HAMIM)

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Chief of Staff Cholent (Hebronite Hamim) image

Provided by Joan Nathan

Categories     Bean     Beef     Potato     Vegetable     Dinner     Meat     Chickpea     Kosher     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: 10 to 12 servings

Number Of Ingredients 18

1 1/2 cups white or red kidney beans
1 1/2 cups chickpeas
2 large onions, chopped
2 tablespoons vegetable oil
1/2 cup light-brown sugar
1/4 cup water
4-pound beef brisket, with fat
1 cup long-grain rice
1 teaspoon salt
Freshly ground pepper to taste
1 cup parched wheat (frika), bulgur, or barley
4-5 beef soup bones
1 pound kishke
1 pound pearl onions
5 medium potatoes, peeled and halved
6 large eggs in the shell
2 tablespoons baharat, or to taste
4-5 teaspoons beef soup powder or 4 beef bouillon cubes

Steps:

  • 1. On Thursday night, soak the white or red beans and chickpeas in cold water to cover.
  • 2. On Friday morning, in a large heavy pot, sauté the onions in the vegetable oil until translucent. Then add the brown sugar and the water and carefully caramelize the onions over very low heat. Turn off the heat until the remaining ingredients are prepared.
  • 3. Drain the beans and scatter them on top of the onions.
  • 4. Cut the fat from the brisket, dice the fat, and set it aside. Rinse the rice in cold water and then drain; repeat twice more. Season the rice with 1/2 teaspoon salt and a few grinds of black pepper and dot with about 4 tablespoons of cubed beef fat. Place the rice in the center of a sheet of cheesecloth and enclose it loosely, so that the rice can expand. Tie with a thin strip of cheesecloth or twine and set aside.
  • 5. Season the frika, bulgur, or barley with 1/2 teaspoon salt and a few grinds of black pepper, dot with about 4 tablespoons of cubed beef fat, and put it in another piece of cheesecloth. Tie it up loosely.
  • 6. Add the beef bones to the onions in the pot. Set the brisket on top, then the 2 bags of grains, the kishke, pearl onions, potatoes, and eggs. Sprinkle with additional salt to taste, pepper, baharat, and soup powder. Add water to cover, cover the pot, and ring to a boil. Then transfer to a preheated 200-degree oven to cook overnight or put the pot on a blech (a heated asbestos pad which many Jewish cooks use to keep Sabbath dishes warm) over low heat and leave until ready to serve.
  • Joan Nathan shares her tips with Epicurious:
  • •For this dish, Nathan prefers the texture and flavor of dried chickpeas and beans to canned. •Baharat, an Eastern Mediterranean spice blend, generally includes paprika, hot pepper, black pepper, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, and salt. It is available at Middle Eastern markets. If you can't find it, Nathan recommends using your favorites from the list above, being sure to include pepper. •"This dish can easily be made in a slow cooker," says Nathan. "Sauté the onions and place them in the cooker, then add the drained beans and other ingredients. Leave the dish to cook throughout the day or overnight."

Lisa Carroll
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I followed the recipe exactly but my cholent didn't turn out well. The meat was tough and the flavors were bland.


Sayem Khan
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This cholent was a bit too rich for my taste. I think I'll try a different recipe next time.


Khairul SK
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I'm not a huge fan of cholent, but this recipe is pretty good. The flavors are well-balanced and the meat is tender.


MD MILON RANA
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This cholent is so good! The meat is tender and the flavors are amazing. I'll definitely be making this again.


RAKIB HASSEN
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I made this cholent for my family and they loved it! It's a hearty and delicious dish that's perfect for a cold winter day.


good aaron
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This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort. The cholent is rich and flavorful.


Rose Lama
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I followed the recipe exactly and my cholent turned out perfectly. It was so easy to make and it tasted like it had been simmering for hours.


Umar kashif
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This cholent is amazing! I'm not even a big fan of cholent, but I couldn't get enough of this. The flavors are incredible.


Destiny Gamble
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I've been making cholent for years, but this recipe is by far the best. The Chief of Staff's cholent is simply outstanding!


Chunam Poon
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I made this cholent for a Shabbat dinner and it was a huge hit! Everyone raved about how delicious it was. The Hebronite hamim adds a unique and flavorful touch.


Rashid Hanif
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This cholent recipe is a keeper! The flavors are rich and complex, and the meat is fall-off-the-bone tender. I followed the recipe exactly and it turned out perfectly. My family loved it!