Cholent — Jewish Food Society

Name: Cholent — Jewish Food Society
Ingredients: ¾ cup white beans (cannellini, navy, great northern, etc.), soaked overnight; ¾ cup pinto beans, soaked overnight; 1 cup garbanzo beans, soaked overnight; 10-12 eggs; 2 pounds beef for slow cooking (can be chuck, brisket, short ribs etc.), cut into large cubes; 1 beef knee bone, cut into pieces, optional; 2-4 pieces of 2” bone marrow rounds; ½ pound beef tendons, optional; 10 medium red russet potatoes, peeled; ½ -1 ½ pounds kishke, optional; 1 cup jasmine rice, rinsed; ½ tablespoon oil; 2 tablespoons and 1 teaspoon salt, divided; ¾ cup barley; 3 tablespoons sugar; 20 fresh chestnuts (if in season), shell cut in a cross; cheesecloth

www.jewishfoodsociety.org

Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

¾ cup white beans (cannellini, navy, great northern, etc.), soaked overnight
¾ cup pinto beans, soaked overnight
1 cup garbanzo beans, soaked overnight
10-12 eggs
2 pounds beef for slow cooking (can be chuck, brisket, short ribs etc.), cut into large cubes
1 beef knee bone, cut into pieces, optional
2-4 pieces of 2” bone marrow rounds
½ pound beef tendons, optional
10 medium red russet potatoes, peeled
½ -1 ½ pounds kishke, optional
1 cup jasmine rice, rinsed
½ tablespoon oil
2 tablespoons and 1 teaspoon salt, divided
¾ cup barley
3 tablespoons sugar
20 fresh chestnuts (if in season), shell cut in a cross
cheesecloth