Cholent à la Wilson Recipe
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Category: |
Category: |
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Cholent |
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Ingredients: |
Ingredients: mixture of beans (navy, pinto, lima, kidney, and/or great northern)
8 oz. (at least) barley
sizable chunks of short ribs, brisket, and/or chuck
handfuls of chopped onions
chunks of peeled potatoes
lots of garlic, preferably freshly crushed
paprika
salt & pepper
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Directions: |
Directions:Layer the bottom of a crockpot with chopped onions and garlic. Add meat. Season with salt and pepper.
Add more onions and garlic. Add the barley and beans. Season again.
Add more onions and garlic. Add the potato chunks. Season again.
Sprinkle liberally with paprika, then "add water until the tips of the potatoes peek out like the crest of Ararat above Noah's flood."
Make jakoi and heap on top of potatoes. Sprinkle liberally with paprika (again).
Cook on low overnight. |
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Jakoi |
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Ingredients: |
Ingredients: oil
chopped garlic
chopped onions
mixture of matzo meal, cornflake crumbs, oatmeal, and Grapenuts
2 eggs, beaten
paprika
salt & pepper
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Directions: |
Directions:Heat oil in a frying pan. Sauté garlic and onions until soft and fragrant. Remove from the heat.
Blend in the matzo meal etc. and eggs. Season with salt and pepper. Stir in enough water to give the mixture a drop-from-the-spoon consistency.
Heap mounds of the mixture atop the cholent potatoes and sprinkle liberally with paprika. |
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Personal
Notes: |
Personal
Notes: This recipe comes from my close friend Rabbi Marc Wilson, who I met while he was living in Atlanta and I lived in Pensacola. This was the first cholent recipe that I learned to make. Originally he shared the basic recipe with me, but I didn't get the recipe for the jakoi until almost three decades later! If you use dry beans (like cholent mix), make sure to soak them properly first. I usually use canned beans, most often navy, Great Northern, and/or pinto (I don't like kidney beans).
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