Meat Chamin
1 cup Cholent bean mix, soaked overnight
1 cup pearled barley, soaked overnight
1/3 cup extra-virgin olive oil
1 lb beef shank or chuck roast
1 lb beef neck bones
2 large onions, diced
10 garlic cloves, roughly chopped
3 tsp kosher salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion flakes
2 tsp sweet paprika.
2 tsp turmeric
1/2 tsp red chili flakes
5 large potatoes
5 Tbsp tomato paste
1/4 cup honey
2 Tbsp brown sugar
3 cups chicken consommé or water
In a Dutch oven, warm olive oil over medium heat. Add the beef and the bones and brown for 3 – 5 minutes on each side. Remove from the pot and set aside.
Add the onions and garlic and sauté for a few minutes. Add the salt, pepper, garlic powder, onion flakes, paprika, turmeric and chili flakes and sauté for a further two minutes.
Return the beef and bones to pot. Rinse and drain the beans and barley, then add to the pot. Add the potatoes, tomato paste, honey and brown sugar and cover with consommé.
Gently mix the ingredients and bring the chamin to a slow boil. Cover the pot and simmer over low heat for five hours. Taste and add salt, if necessary. Refrigerate overnight.
Before sundown on Friday, set the oven to Sabbath mode at 250°F.
On Saturday morning, heat chamin for at least 4 hours before serving.
