Choient, in many Yiddish kitchens, is the main Sabbath meal; a slow-cooked combination of tender beef, vegetables and, traditionally, beans. When observing Sabbath, the day of rest includes no cooking, so a slowly cooked meal (either on the stovetop or slow cooker) allows for proper adherence to this law. In this recipe, the beans are omitted to keep it legume-free. Carrots and potatoes help to make it a filling and satisfying dish.
Prep Time: 10 minutes Cook Time: 8–18 hours, depending on whether served for Shabbat Makes: 4–5 servings
2 pounds (900 g) grass-fed brisket or beef spare ribs
5 Yukon Gold potatoes, diced
1 cup (130 g) chopped carrots
1 onion, diced
1 cup (165 g) diced tomatoes
2 cups (475 ml) Beef Broth
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon ground black pepper
Using your slow cooker, place all ingredients inside and set on the lowest setting. If observing Shabbat, cook overnight until ready to serve for dinner (over 12 hours).
If you are preparing for any other meal you may cook on high for up to 8 hours or on low for 8–10 hours, until the meat is tender and cooked through. The brisket should pull apart easily and be fork tender.
Bubbe’s tip: What, no beans?! No barley?! What kind of cholent is this?! This cholent is made both legume- and grain-free so you can forego the bloating and discomfort. You’ll thank me later, bubula!