Chulet

Orit M
Jan 16
2 min read

Hearty winter stew that was traditionally cooked overnight Friday night so it is ready for the Sabbath at lunch; this way everyone can rest and not cook during the Sabbath. The stew was traditionally cooked overnight at low temperatures just above boiling in the oven -- this is why some ovens have a "Sabbath" mode so the oven does not shut off. The scent is magical while it cooks in the oven... but using a slow cooker is simpler.

He loves it... it's one of the 3 Cs he asks me to make every fall/winter – Orit about Sean

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Equipment and Tools

Instant pot (optional) - I use the Instant Pot brand. My Instant pot is and older version of this pot here, which is very affordable. I use my instant pot an average of six times a month.

Tips

Bean selection - Great northern beans or navy beansMake sure to purchase dry beans and not canned.

Beef selection - English roast or sirolin tip. If not available get Chuck and trim excess fat

Can add boiled eggs on top

If using an instant pot reduce bean amount to 2.5 cups

Can use tofu instead of or in addition to beef

If using a slow cooker assemble everything in slow cooker use slow cook mode. Boil first if you are concerned about how quickly the beef will heat up; or using electric pot add boiling water to the instant pot.

For oven boil first on stove and then move to oven

The reason for presoaking the beans is that it makes it easier to understand how much water to add.