Cholent à la Jayne Cohen
Serves: 8 servings
Ingredients:
17
A hearty and flavorful cholent recipe inspired by the culinary expertise of Jayne Cohen.
Ingredients
| olive oil | |
| 1 | cup Bomba rice |
| 2 | onions, sliced |
| 5 | garlic cloves, sliced |
| 4 | carrots, sliced |
| 2 | lbs brisket or flanken |
| 1⁄2 | cup lentils |
| flour | |
| 2 | teaspoons honey |
| 1 | bottle ale |
| 1 | 28 oz can tomatoes |
| 5 | thyme sprigs |
| 1 | rosemary sprig |
| 6 | hamine eggs |
| 2 | cups fresh lima beans |
| 1⁄4 | cup chives, chopped |
| 5 | new potatoes, cut in half |
Instructions
| 1. | Begin by preheating the oven to 200°C. In a heavy pan, generously coat the bottom with olive oil. Layer in the Bomba rice, followed by the sliced garlic, onions, carrots, and the choice of brisket or flanken. Sprinkle a bit of flour and drizzle honey over the meat, ensuring both sides are coated evenly. To the pot, add in lentils, ale, tomatoes, fresh thyme, and a sprig of rosemary. Pour water until the meat is submerged, then season with salt and pepper to your preference. |
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| 2. | Bring the pot to a boil on the stovetop before transferring it to the preheated oven at 200°C. Allow it to cook for approximately 12 hours. |
| 3. | Once the cholent has cooked, let it cool before refrigerating. Skim off any solid fat from the surface. When ready to serve, gently reheat the cholent with hamine eggs. As it simmers, introduce fresh lima beans and continue simmering for an additional ten minutes. Adjust seasoning as needed, stir in chopped chives, and serve. Consider serving over buttered egg noodles sprinkled with poppy seeds, but be cautious as this dish contains multiple starches: rice, lentils, potatoes, and noodles. |
Published on Jul 18, 2024 by Luminița