A Culinary Connection: Every year for the past 4 years, B'nai Jeshurun Congregation in Cleveland, Ohio, has held a Cholent Cook-off that has brought forth many different and enticing recipes for that delectable Shabbat stew. This year, the Willie and Ida Radman 5th Annual Cholent Cook-off held something special for all: a cholent cooked using a recipe from Beit She'an, Cleveland's sister city. It had been sampled one Shabbat in December by the Jewish Community Federation of Cleveland's Department of International Operations Education Coordinator Julie Auerbach... and the taste was kept in her memory. Featuring two kinds of paprika and black and white (not red) beans, it had a "zip" to the flavor that was both unusual yet reminiscent of the kinds of food that Beit She'an is most famous for! The only ingredient that presented any difficulty was wheat, as this is not a standard item for Clevelanders.
The Cholent Cook-off was planned and implemented by B'nai Jeshurun's Men's Club, and has won international recognition within the Conservative Movement.
Ingredients/Directions for Beit Shean Cholent
Fill a very large pot with
2 cups of wheat
2 cups of beans (half white and half black- not the red ones)
approximately 800 grams (just under 2 pounds, I think) of red meat cut into 5 pieces (we used flanken),
7 eggs
2 dried daphna leaves (bay leaves)
5 tablespoons of paprika
1 teaspoon of hot paprika
1 teaspoon of black pepper
1 tablespoon of salt
Mix it all together. Boil the above for at least one hour and then put into the oven overnight. Bake it in the pot or transfer to another one, and at 325 degrees. Bake at overnight.
Shvat 5764 - February 2004