"You just go on your nerve. If someone’s chasing you down the street with a knife you just run, you don’t turn around and shout, “Give it up! I was a track star for Mineola Prep.” That’s for the writing poems part." -Frank O’Hara, Personism: A Manifesto // It’s for the cooking part, too.
I’m a teeny bit late, but I’ve some good news to share with you which will totally explain my lack of updating the blog. A few months ago I became a full-time VaynerMedia content creator and my first client (hi Wegmans!) has me workin’ my tuchus off. Which I’m lovin’! but I don’t have much time to work on my own recipe developing at the moment. Whatever recipe I shoot for them I end up feeding the family with (which is a win), and it was only a couple of weeks ago that I started to have a day or two to myself to throw things in a pot and have the pot do all the work while I used that time editing content. This Cholent is one of them.
Reminiscent of our stewed pot of beans which simmers in a tomato broth with flavors of sofrito and sazón, let’s call this the much heartier, Jewish version. Packed with barley, bone-in meat, and vegetables, one bowl of this will probably keep you satisfied for the day–which is the intent. Cholent was created because Jewish law prohibited cooking on Shabbat. But this recipe doesn’t take as long as a traditional cholent which is cooked on low over night for 10-12 hours. If Jake Cohen can cut time short (a little too short in my opinion) on his cholent, so can I. I’m not big on leaving my stove on unattended in an ancient Manhattan building. (But if you don’t soak the beans and add more than this recipe calls for, then yes, cook longer if need be!)
1cupdried navy/cranberry/pinto beanssoaked over night
2lbflanken or other meat of choicebone-in preferred
1.5 tbsporganic sazón
2medyukon or red potatoesquartered
1yucca(or another potato)
3sprigsthyme or oregano
8cupsbeef brothplus water if needed
salt and pepperto taste
Preheat oven to 300 degrees. Sear flanken in batches. Return to pot and add tomato paste, sofrito, and sazón. Saute a couple of minutes, until paste has caramelized a bit and the flanken is wonderfully scented.
Add in the beef stock, scraping up the brown bits. Stir in the beans, potatoes, herbs, salt and pepper. Bring to a simmer, skimming the foam that rises to the top for the first 10 minutes. Cover with a lid and place it in the oven for 5 hours, checking occasionally to see if it needs to be skimmed or if it needs more liquid.
After the 4th hour, add in the barley, yucca, and pumpkin and return to the oven again for another hour or more. Add more liquid for desired consistency.
Sazón is a Latin spice blend that contains cumin, coriander, garlic, oregano, and achiote (which gives it that beautiful orange color). Some blends contain salt while others do not. Take this into consideration when you season this cholent. I prefer to not use Goya, but do you.
Keyword Barley, Beans, Dutch Oven, One Pot Meal, Slow Cooking, Sofrito
The two ultimate comfort soups from both of my worlds have come together to hug the heck out of me.
Developing this recipe was nothing short of WOW. “Wow” was the only sound I heard on the holiday table during Rosh Hashanah when sazón-seasoned matzo balls were ladled into piping hot bowls of sancocho, a hearty soup (sometimes stew) of meat and veggies from the Caribbean. Following my mom’s recipe but needing to cut down on some of the root vegetables to make space for the matzo balls, I’d say this is close enough to hers, which always has had a combination of oxtails and chicken. You can always play around with the proteins and veggies, but if mom doesn’t see yucca, pumpkin, sweet plantain and corn – then Imma get an earful. She has also added, when available, chayote and white yautia roots.
Feel free to use your favorite matzo ball recipe (and hey, add in some sazón and cilantro while you’re at it).
1.5-2lboxtails (or beef, short ribs) seasoned with salt
1/2of a whole chickenbone-in
1head of garlicthe top cut off to reveal cloves
1/2of a small Spanish onion
2sprigs of thymeoptional
1large bay leaf
12cupwater or beef broth
1cupsquash or pumpkincut into chunks
1ear of corncut into 2-inch pieces
1large yuccacut into chunks
1semi-sweet plantainsliced into 1-inch pieces
1large potato or yamcut into chunks
for the matzo balls (makes about 12 medium)
3/4cup matzo meal
3tbspschmaltz or fat from oxtail
1/4 cupbroth (from soup)
3egg whites (from large eggs)beaten til frothy
3egg yolks (from large eggs)
2tspnsazónOrganic, not Goya
salt and pepperto taste
for the sancocho
Brown the oxtails for a few minutes on both sides. Add in the celery, onion, garlic, bay leaf, sofrito if using. Continue to fry for about a minute then add in chicken, and water/broth. Bring to a light simmer, not to a boil.
Skim often, then reserve 3 TBSP of the chicken and oxtail's oil that sits on top of the broth. Use this for the matzo meal if you do not have chicken schmaltz.
After about an hour and half, discard the onion, celery, garlic, thyme and bay leaf. Set the chicken aside. When cool enough to handle, shred for serving.
Add in the yucca and carrots and cook for 30 minutes before adding in the rest of the vegetables. Simmer for about 15 minutes more.
for the matzo balls
In a medium bowl, beat your egg yolks, schmaltz, broth, herbs and seasonings together. Gently fold in the beaten egg whites and matzo meal til fully incorporated. Cover and chill for at least 1 hour.
With wet hands, gently form walnut-sized matzo balls and slip them into a pot of boiling water that was generously salted. Cover and boil for about 50 minutes. Serve in a bowl of sancocho.
Make sure the oxtails you get have less fat on them than meat. You’ll be spooning fat out of the pot for days! I reserve 3 tbsp of this fat for the matzo balls.