re: #237 Jadespring

Crock pots rock!

I love being able to chuck everything in. Turn the thing on. Walk away and do my thing. Return and bingo…delicious food.

I’m feeling the same sort of love for the bread maker I got a few months ago as well.

I made english muffins from scratch the other day and it was dead easy.

OK Ludwig’s Cholent:

Cholent is a stew that stays at warm temperature overnight to be eaten for Saturday lunch.

Reine, here is one for volume 3.

Put the following into a large crock pot or oven safe pot.

1.5 lbs of nicely marbled meat. Chopping up a brisket works as does rib meat or even a London broil.
Two large beef bones.
2 cups beef broth.
2 cup sherry or port, if you can’t find kosher, use burgundy.
1 lb portabella mushroom
1/2 cup barley
4 potatoes cut into large hunks
two sliced carrots
4 diced shallots
the leaves of 10 sprigs of fresh tarragon
the leaves of one sprig of fresh rosemary
Dash of lavender
pinch of thyme
2 bay leaves
Salt
pepper

Before Shabbos, start the beef cooking in the beef broth with the bone, tightly sealed. after 1 hour, drain off excess fat.

Add the other ingredients. (1hour before the deadline so as not to cook over shabbos)

keep warm over night on low temperature. Do this in a crock pot, or put your large soup pot in your oven, set to @200 degrees. Make sure it is tightly sealed.