(As was served at Rabbi Hillel's installation)
Marilyn writes:
“Cholent is an Ashkenazi Shabbat staple. Its low and slow cooking method means that this stew can be assembled before Shabbat begins on Friday and eaten hot for lunch on Saturday, without breaking cooking prohibitions on Shabbat.
“Cholent is traditionally made with tough, fatty cuts of beef like flanken, shin or spareribs, which become tender as they are slow cooked. Potatoes, grains and beans are added for a hearty, one-pot Shabbat-worthy dish.
“My grandmother made cholent during the cold Canadian winter months, and it was a family favorite. Unlike hers, my version is vegan, made with a trio of beans and chewy barley.” VeganShabbatPareve / Dairy FreeMain Courses
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