S'Derot

S'Derot is a community in Israel, located in close proximity to the Gaza Strip. In particular, it is attacked on a daily basis by rockets from Gaza. It really doesn't matter if the rockets are launched by Hamas, people affiliated with Hamas, or just very angry people who'd rather attack Israelis then channel their energy into a productive activity. The attacks are real, the damages are real.

Chabad in S'Derot has set up an online fund to aid the Jewish residents of S'Derot. I would urge you to assist them.

Iron Cholent

Recipes from the Cholent Meister of Chabad of Tyson's Corner, VA (outside of Washington DC). A companion blog to Capitol Chai Life

Cholent is a uniquely Jewish creation...

...while assorted cultures have stews and slow-cooked foods, in Judaism, it is a necessity, since observant Jews are strictly prohibited from cooking on Shabbat, in addition to being severely limited in the use of fire and electricity. While there is some debate about the origin of the word "Cholent" (and for that matter, the term is not universally used -- Ashkenazic Jews [of Eastern European origin] make cholent, while Sephardic Jews [of Western European and North African origin] make Dafina), the origin is reasonably well understood.

Shabbat stews first started to appear around the 4th century CE, but in the 9th century CE, a movement within Judaism arose in the area known as Mesopotamia -- present day Iran and Iraq. These Jews, known as Karaites, believe in a very strict reading of the Torah. In reaction to this group, the Rabbis of the day ordained that their followers have a hot meal as part of their Shabbat observance.

Obviously, this was a challenge, since Jews could not tend a fire, nor cook food. The meal would have to be prepared and mostly cooked by the time Shabbat came in on Friday night, and then have to sit on a pile of coals for sixteen to twenty hours, until it was eaten for lunch on Saturday.

Given these conditions, cholents are generally heavy on beans, root vegetables, grains, and red meat. This simplest cholents are in fact just that -- beans, beef, and onion. Still, cholents have acquired some variation in the past 1700 years or so, and for that matter, some slow-cooked dishes are perfectly fine for cholent. Chili anyone?

Showing posts with label Pekudei 5768. Show all posts
Showing posts with label Pekudei 5768. Show all posts

Saturday, March 8, 2008

It was bound to happen....

Really.

I knew it would happen in time. The string could not be unbroken.

Yes.

There were leftovers today.

One lonely piece of daikon (Chinese radish). ;-)

This week for the deli roll I just used some roasted chicken, frozen mixed veggies, and marinara sauce. I need to talk to the Mashgiach Meistress. Someone cut the thing into itty-bitty pieces! Oy...
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A Chinese Stew

Ingredients

Step

Amount
Ingredient
NotesDirections
1
3 pounds Beef Brisket (aka stew beef)
 Trim away outer layers of fat. Cut meat into ½" strips, then cut strips into cubes
2
3 tablespoons Peanut Oil
Brown meat on all sides
3
3 tablespoons Hoisin Sauce
Combine sauce ingredients together and bring to boil

¼
 cupShaoxing wine Dry Sherry (Tio Pepe) is an alternate

¼ cup
 Soy Sauce Make sure it is approved to use with meat. Soy Sauce can be
made with fish and the concentration needs to be very low

1 tablespoon Garlic minced

1 each Star Anise whole (can sub ½ tsp Anise seed)

1 teaspoon Szechuan Peppercorns roasted and crushed

1 teaspoon Five spice powder


2 teaspoons Sugar


6 cups Water


1
tablespoon
Peanut Oil


4




Add beef to sauce, cook for 1½ hours
5
1½ each Daikon aka Chinese radish; Roll cut (See below)
 Add daikon, cook for 30 minutes

Hoison sauce (½ Cup) -- Mix together:

4 tablespoons soy sauce (See above)
1/8 teaspoon garlic powder
2 tablespoons peanut butter or black bean paste2 teaspoons sesame oil
1 tablespoon honey or molasses or brown sugar
20 drops chinese hot sauce, habenero or jalepeno
2 teaspoons white vinegar1/8 teaspoon black pepper

Notes

  • Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. This slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Veal shanks can also be braised in this manner. Almost any cut of meat or organ that requires extensive cooking does well if braised.
  • The strong sauce keeps the meat flavorful throughout.
  • Daikon (chinese radish) adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew. Turnips or carrots may be substituted for the Chinese radish; Chestnuts have a strong, sweet taste that holds up well to braising.
  • To make a roll cut, square off the end of the daikon. Make a diagonal slice and roll daikon ¼ turn and slice again. Continue rolling and cutting until done.

Makes 6 servings.

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