The chamin can turn watery or drier (which is how I prefer it), and only experience with your own pot and oven will teach you how much water is needed for your stew. For the first time, just make sure you check the cholent in the morning to see it still have enough water in it (up to about half of the casserole).
The chamin is traditionally served with a side of pickles and a fresh salad. You can serve it together with the Jerusalem Kugel. A fruit salad will work well for dessert.
6-8 Yukon Gold potatoes, peeled
4 tablespoons corn or vegetable oil
2 LB. beef chuck or 4 lbs. beef short ribs with the bone
2 onions, half and then thinly slices
1 tablespoons brown sugar
2 cups kidney, pinto or cannellini beans, soaked in water overnight and drained
3-4 beef marrow bones
6-8 eggs (optional)
bread patties (optional, recipe follows)
1. A few hours before you start cooking, peel the potatoes, sprinkle with kosher salt, and leave them in the open air. (this step is optional, but produces sweeter potatoes)
2. In a large casserole heat 2 tablespoons of the oil over medium-high heat. Lightly salt and pepper the meat and sear on all sides. Transfer to a platter.
3. Lower the heat to medium-low and add 2 tablespoons oil to the casserole and add the onions. Cook the onions until golden brown, for about 15 minutes, then add the brown sugar and cook for a few more minutes to caramelize the onions.
4. Add the beans to the casserole and mix with the onions. Add 1 tablespoon of salt and 1 teaspoon of black pepper and mix. Arrange the marrow bones and the beef on top of the beans, so they can absorb their taste. Add the potatoes, eggs, and the bread patties. If you’re adding kishka, do that now. Cover with water to about an inch lower than the top of the potatoes and bring to boil.
5. Lower the heat to low, cover the casserole and cook for 30 minutes. Turn the oven to 225 degrees.
6. Transfer the casserole to the oven. If the lid is not sealed well cover the pot with aluminum foil. Cook overnight. Check in the morning to see that enough water are left , they should reach about half the height of the casserole. Add more as needed.
Half a challah, preferable a day old
1 cup flour
4 eggs, lightly beaten
1/4 cup chopped parsley
Salt and pepper
Bread crumbs (optional)
Oil for frying
1. Soak the challah in cold water and squeeze well.
2. Mix the challah with the next 4 ingredients. If the mixture is too wet add bread crumbs until it’s possible to form patties from it.
3. Heat 1/4 inch of oil in a frying pan and fry large patties of the mixture on both sides. Transfer to a platter and use later in the cholent
For more recipes, check out Food and Wine on Haaretz.com
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