Shabbat by Tracey R Rich

At about 2PM or 3PM on Friday afternoon, observant Jews leave the office to begin Shabbat preparations. The mood is much like preparing for the arrival of a special, beloved guest: the house is cleaned, the family bathes and dresses up, the best dishes and tableware are set, a festive meal is prepared.

-Tracey R Rich

source

Recipe for Cholent

Cholent is a traditional Shabbat dish, because it is designed to be cooked very slowly. It can be started before Shabbat and is ready to eat for lunch the next day. The name "cholent" supposedly comes from the French words "chaud lent" meaning "hot slow." If French seems like a strange source for the name of a traditional Jewish dish, keep in mind that many of the ancestors of Ashkenazic Jews traveled from Israel to Germany and Russia by way of France.

2 pounds fatty meat (I use stewing beef, but brisket is more common)
2 cups dry beans (navy beans, great northern beans, pintos, limas are typical choices).
1 cup barley
6 medium potatoes
2 medium onions
2 tablespoons flour
3 tablespoons oil
garlic, pepper and paprika to taste
water to cover

Soak the beans and barley until they are thoroughly softened. Sprinkle the flour and spices on the meat and brown it lightly in the oil. Cut up the potatoes into large chunks. Slice the onions. Put everything into a Dutch oven and cover with water. Bring to a boil on the stove top, then put in the oven at 250 degrees before Shabbat begins. Check it in the morning, to make sure there is enough water to keep it from burning but not enough to make it soggy. Other than that, leave it alone. By lunch time Shabbat afternoon, it is ready to eat.

This also works very well in a crock pot on the low setting, but be careful not to put in too much water!