
Hamin, or Cholent.. is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat.
I'll start by saying, I'm not a Hamin kind of girl.
Not that I don't like it, but I won't crave it.
Usually it's kind of a heavy dish in my opinion, although when I do eat it I enjoy it.
But it's not the kind of cooking I'll go to often.
And somehow, the cold weather lately made me wanna make Hamin. I was very surprised by that 😅
I made rice Hamin, I love Hamin rice .. when it gets really soft, on the verge of being mushy!
I added in beef cut into cubes (cut # 5), bone marrow and what made this whole stew wonderful - cabbage!
If there is one thing I really like it is a long-cooked cabbage, which melts into itself. Yummy.
In the end, with all my reluctance to make Hamin. I was satisfied.
It turned out delicious, comforting, suitable for the cold weather and not as heavy as I thought it would be.
Ingredients:
1 kg diced shoulder meet (cut number 5)
1.5 cups basmatic rice
2 pieces of bone marrow
1 small white cabbage - cut into quarters
1 red onion - finely chopped
1 carrot - grated
3 cloves of garlic
1 tablespoon honey
2 tablespoons tomato paste
1 tablespoon pomegranate concentrate
2 teaspoons white wine vinegar
4-5 stems of thyme
Coarse salt
black pepper
Olive oil
Chili Gross (Optional)
Water
Prep:
Rinse the rice and strain the water.
Cooking begins on the stove and then we'll transfer the stew to the oven.
In a large pot that can be put in the oven, heat 2-3 tablespoons of oil.
Lightly fry the meat cubes with a pinch of coarse salt and black pepper.
Remove the meat from the pot and set aside.
Fry the onion and the grated carrot with a teaspoon of salt and half a teaspoon of black pepper, you can also add half a teaspoon of chilli grits.
Add 3 cloves of crushed garlic.
Then add the rice and mix.
Add 2 teaspoons of white wine vinegar and a tablespoon of honey and mix well.
Place the cabbage and bone marrow between the rice.
Place back the pieces of meat and push in between, try mixing with the rice.
Mix a glass of water with 2 tablespoons of tomato paste and pour into the pot.
Now add water to cover everything, up to the height of the ingredients.
Taste the liquids and add salt as needed.
Drizzle a tablespoon of pomegranate concentrate on top of everything.
Close the pot and wait for the liquids to come to a boil.
Then open the pot, sprinkle over the thyme stalks, cover with baking paper and close the pot with the lid.
Place in a preheated oven at 120 degrees Celsius for at least 8 hours.
Enjoy! :)
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