RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Traditional Cholent - meat
Blech Cooking Many people choose to strictly observe the Sabbath by not cooking during the time between candlelighting at the beginning of Shabbat to Havdallah (the service that marks the end of the Sabbath). Many Orthodox people keep food hot by using a “blech.” This is a piece of metal that goes over a burner on the stove. It conducts heat and prevents a pot from coming in direct contact with the heat source, which is prohibited according to strict Shabbat observance. The temperature of the blech must keep food at a minimum of 180 degrees but must not allow the food to reach the boiling point. Traditional Cholent (Meat) Preparation Time: 20 minutes Cooking Time: This can be heated all through Shabbat on a blech or cook for about 4 hours. Ingredients 3 lbs. red Bliss potatoes 1/2 lb. dried beans, lima, navy, great northern, or a mix 1-1/2 lbs. lean flanken, cut in cubes 1/8-1/4 cup vegetable oil 3 onions 2 tbsp. flour 1 tsp. salt pepper to taste 2-3 cloves garlic, crushed 1/4 tsp. paprika 1 small can tomato paste (optional) 4 quarts water Place the meat, water, salt, onions and garlic in a large Dutch oven. Bring to a boil. Skim the foam off the top and add the beans and other ingredients except the potatoes. Cook for one hour, (on top of stove) adjusting seasoning and adding water if necessary. Add the cut potatoes and cook another one to two hours. Cover and place in an oven set at 180 degrees . This can be kept in the oven at 180 degrees overnight. Or place on a blech and keep covered. Check the water before bedtime and add more if necessary. Check again in the morning and serve at Shabbat lunch. Refrigerate after serving. VARIATIONS: Add different spices such as chili powder or cumin. Use chicken or turkey pieces instead of meat. Shabbat Shalom, by Joni Schockett ©1996, 1997 Jewishfamily.com
