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A good fleishig cholent recipe
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Here's a traditional fleishig (meat-based) cholent recipe:
Ingredients:
1 lb beef brisket, cut into large chunks
1 lb beef chuck roast, cut into large chunks
4 large potatoes, peeled and quartered
2 medium onions, chopped
4 cloves garlic, minced
1 cup dried lima beans
1 cup dried chickpeas
1/2 cup barley
4 tablespoons paprika
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rosemary
4 cups beef broth
Instructions:
Rinse and soak the lima beans and chickpeas in water overnight.
In a large pot, brown the beef brisket and beef chuck roast over medium heat.
Add the chopped onions, minced garlic, and paprika, and continue to cook until the onions are soft.
Drain the lima beans and chickpeas and add them to the pot along with the barley, salt, black pepper, thyme, marjoram, rosemary, and beef broth.
Stir everything together and bring to a boil.
Reduce heat to low, cover the pot, and let simmer for 2-3 hours, or until the meat is tender.
Add the quartered potatoes and continue to cook for an additional hour, or until the potatoes are tender.
Serve hot and enjoy!
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Here's a simple recipe for baking salmon for Shabbos:
Ingredients:
4 salmon fillets
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Preheat oven to 400°F (200°C).
Line a baking dish with aluminum foil and lightly grease with oil.
In a mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dill, salt, and pepper.
Place the salmon fillets in the baking dish and brush them with the mixture.
Bake for 15-20 minutes, or until the salmon is cooked through and flaky.
Serve hot with your favorite sides and enjoy!
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