Chestnut and Veal Chulent

Before I start, I want to address the fact that I only make one of two things for Shabbat lunch. The first, in the Summer and Spring is a variety of fresh, raw salads. The second, in the Winter and Fall is my famous Chulent. When it starts to rain and there is a chill in the air, that is the perfect time for Chulent. If you are saying to yourself, "Oh, well I don't really like Chulent" than you've most probably never tasted a good one before. I'm not talking about the one they served you in Hebrew school on seminars or the one you get at the end of shul. Those are lumpy and tasteless and not at all what this recipe is about. This one-pot wonder is full of rich, hearty flavors that will make you feel all warm inside. Just what you need to beat those rainy, cold, winter blues! And you'll see why I make it every week and you'll also see why there is never any left over. 

Years ago Chulent was a means to use up vegetables that were past their prime and to transform cheap, tough meats into a delicious stew. We aren't going to be doing that in this recipe. We are going to be developing flavors that are already great into even better ones. I have posted a basic Chulent recipe on my blog before but I feel it is an injustice to my fans to just have one variety of Chulent on my site. Especially since every week it just gets better and better. If you don't believe me ask any one of my friends or family members. They'll verify it for you. 

This particular Chulent recipe has plenty of meat in it. It will feed about 6 really hungry people. I'm talking really hungry men. All it needs is some time in the slow cooker and a whole lot of love. The Chestnuts will add a deep, almost truffle-like flavor to the Chulent. The Eggs will add a rich, silky flavor that goes amazingly well with the meat.  I'm getting hungry just thinking about it. Let's get Cooking!

Chestnut and Veal Chulent

4 Large Marrow Bones

1 1/2 lbs. Flanken 

6 Small Yellow Potatoes, thickly sliced or quartered

8 oz. Mix Beans, rinsed

1 cup Barley, rinsed

1 1/2 lbs. Veal, cubed

1 Head of Garlic

2 Small Red Onions, quartered

1/3 cup Ketchup

4 oz. Roasted Chestnuts

1 tbs. Salt

1 tbs. Turmeric

1 tsp. Black Pepper

1 tsp. Cumin 

4-6 cups of Water

6 Whole Eggs (one per person)

Spray the inside of your slow cooker with a good amount of non-stick spray. This will assist later in the cleanup. Lay the Marrow Bones at the bottom. Fill in any gaps with a single layer of Potato slices. Lay Flanken on top of bones and potatoes. Next add the rinsed Bean Mix and Barley. Add Cubed Veal. Season with a bit of Salt and Pepper. Slice the top off of the head of Garlic, exposing the cloves. Throw the entire head in with the rest of ingredients. Next, add remaining Potatoes, quartered Red Onions and Chestnuts. Add the Ketchup and all remaining spices. Cover with water. Lay Whole Eggs in shell on top. Cook on Low for 24 hours or on High for 12 hours. Chulent will be ready to eat after 6-8 hours on low but the flavors will be intensely enhanced by the 12-24 hour mark. A few minutes before serving, take the eggs out to peel. They will be very hot and need some time to cool down before you peel them. Serve in a bowl with a nice hunk of meat and a slow cooked egg on top. Enjoy and Shabbat Shalom!

Veal Cubes & Chestnuts...The Stuff That Dreams Are Made of...

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