CHAMIN RECIPES

Steps:

• Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
• Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
• Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

Steps:

• 1. Cut three 9-inch squares of cheesecloth. You will use these to make little sachets of chickpeas, pinto beans, and barley.  2. Place the chickpeas, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in the center of one cheesecloth square. Gather up all four corners to make a loose sachet and tie it up with kitchen string. Repeat this process with the pinto beans, 1/2 teaspoon of the remaining salt, and 1/8 teaspoon of the remaining pepper in another cheesecloth square. Repeat with the barley, 1/2 teaspoon of the remaining salt, and 1/8 teaspoon of the remaining pepper. Set these sachets aside. 3. Season the beef with the remaining 1 teaspoon salt and the remaining 1/8 teaspoon pepper. Place a single layer of meat at the bottom of a 6-quart Dutch oven or other large, heavy pot. Then scatter in half of the potato chunks, half of the prunes and apricots, and all three cheesecloth sachets. If there is any meat left over, add it to the top with the remaining prunes and apricots. Nestle the uncracked eggs into the top layer of all the goodies along with the bay leaves and garlic. 4. Whisk all the sauce ingredients together and pour the sauce over the hamin goodies. Place the Dutch oven on the stove over medium-high heat and bring to a boil. 4.Preheat the oven to 200°F. 5.When the hamin and sauce come to a boil, remove from the heat. Place a lid on the Dutch oven and bake overnight for at least 8 and up to 12 hours. 6.The hamin is ready when you wake up the next morning with the aromatic scent of beef in your house. CREDIT: "Excerpted from Balaboosta by Einat Admony (Artisan Books).Copyright © 2013. Photographs by Quentin Bacon." Browse through more varieties or Shabbat Cholent Recipes Here.