Shabbat Cholent - Traditional Jewish Stew with Miami Short Ribs

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is nutritious while rice is more economical.

fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, but butter is often cheaper.

beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein, while canned beans save time.

Soak beans in water overnight to soften.

Preheat oven to low temperature, around 200°F (93°C).

Layer potatoes at the bottom of a large pot.

Add soaked beans on top of the potatoes.

Place chunks of meat over the beans and potatoes.

Add chopped onions, garlic, and carrots evenly on top.

Sprinkle spices, including paprika and bay leaves, over the mixture.

Pour enough water to cover the ingredients.

Add a layer of barley on top of the water.

Dot the top with fat or oil for richness.

Cover the pot tightly with a lid or foil.

Place the pot in the oven and cook for at least 12 hours.

Serve hot, traditionally on Shabbat.

Cooking Techniques

Spice Level: