As a lapsed sephardic jew, I remember eating this at my ashkenazi friends' houses when I was a kid, and was kind of craving it, so I made this recipe and fed it to my gentile friends -- OMG. Everyone went crazy for it. It's DELICIOUS. Thank you Jamie for the recipe... it's so good
I just want to say thank you for this fantastic recipe, turned out perfect and delicious!! I live in Israel and this is obviously a very stressful and difficult time, so this was the ultimate comfort food for my family. Thank you for this timeless classic recipe ❤️
I am happy I found your video Jamie. If Jamie or anyone else has other recipes, I would love to see them. I am sorry for not looking at recipes sooner and for anything.
Thank you for sharing your recipe! It’s very special that you shared such a beautiful cultural dish. I will be cooking this for my partner who I think is missing his Bubbas cooking. Sending love to you, your family and friends ❤
Yeah the OSEM and the Gefen honey are awesome. Used it for years :) I add carrots and use fingerling potatoes because my kids like them. No kishka because it is hard to get here. :)
To keep to the Kashrut Standards, if you read the instructions on the barley bag, you have to rinse the barley to make sure their are no bugs, or stones amongst the grains of barley. Then add it to the pot!
Ahhhhh.....such a cute couple....and yepper, I'm coming over one of these Shabbats! lol Blessings to you all and tks for posting. Merci pour le chaud lent! :) From Montréal
Kishke is very easy to make at home and takes very little time. INGREDIENTS: 6 oz flour (170 grams), 2 large onions, chopped very fine, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon celery salt (if you can find it) and 2 tablespoons olive oil. Mix all ingredients together and it makes a dough, shape it into a loaf and just place it on top of your cholent. Many recipes call for margerine (can't use butter in a meat cholent), but margerine is not healthy so I substituted olive oil and it works well.
@@chris-uo3ju traditionally, goose fat was rendered for schmaltz, but duck or chicken was the next best, and chicken was probably the cheapest but different regions had more prevalence of one over there other. German Jews traditionally raised geese more than chickens. Maybe chickens were more Eastern Europe, like in Poland, Lithuania, and Russia. I use chicken fat because that's what I have more of, here in America. I render the fat and make gribenes with the skin.
As an avid fan in the kitchen. I would assume for so much meat and beans. The potatoes are so minimal. I would put at least 2-3 more potatoes. My preference. Lastly and most importantly. Whenever I see anyone authentically sharing a family secret I am glued to the screen !!!
I make Cholent for Shabbat every Friday for Chabbad in Tokyo. I just realized the similarity to a French cassoulet. My recipe is similar with the notable exception that I don’t use honey. I’ll add it next week and report the result.
Thanks for this great recipe. I don’t normally make cholent, but this Shabbat I wanted to make a good one for a crowd, so I came across this video and recipe. I followed the directions precisely and it was a big success! Shavuah tov.
One question.. you are adding barley and beans right from the bag, I have always been taught to wash and pick over the dried beans, and barley from a bag, for foreign debris. Aside from these, the recipe sounds and looks delicious.. can't wait to try it. J.L., (MS, RD)
Please tell dear hubby that sometimes small rocks and twigs can be found in bags of beans. One should always endeavor to search through beans (especially mixed beans) for any non-edible object.
I made this last night with homemade Kishke (recipe from Haimish@Home). Outstanding. Went 18 hours in the crockpot. I got rave reviews. This recipe stand the test of time. Thank you both!!
Made it last year for my sister, as per her request because our mother Hadassah used to make it each year and it's a favorite of my sisters. She asked for it again last week and sent me Jaime Geller's U-Tube on making it again. Yes it's delicious. Needed to see how it was done again in the video so that I can make it soon. Thank you again for a wonderful traditional recipe for Cholent!
my mother added butter beans and a pudding or paste made with self-raising flower and ginger ..it was spectacular!! I lost the recipe..it came straight from the Belarus Ukraine/region.It transformed the potatoes into something else.She was a legend in the east end of london.I never kept the recipe alas!
You can also Sueve your meat before assembling! You add your spices, and arrowmatics in the bag, and sueve your meat at 165 degrees for 3 hrs. The food vacuum bag you use will infuse the spices & arrowmatics into your meat/protein. Then when you show cook your meat it comes out super lush!
Super food. Thanks for sharing. I saw another video showing top 10 kosher foods. The ingredients of cholent was a bit different to this video. Guess this one should be more delicious. Should try it. Great work and thanks.
Have been stuck at home for months with 0 chollent or crockpot experience. I based my chollent on this video. (Modified a few things. For example: I like adobo to spice the chollent.) Now it comes out perfect every week.
The best way to line your pot so it doesn’t burn up your amazing recipe is Freshly washed, and inspected cabbage leaves! You spray the sides & bottom of your pot with Geffen non stick spray, then line your pot with the leaves, then use Yukon gold potatoes with the skin on! Russets work good, but require more cleaning.
Dear Jammie pls help me on I can’t find flanken anywhere so I have veal cubed stew meat (very lean)with beef Shank and some fattier beef meat cubed not flanken there is no bones just fattier ....what do you think can I make with them an amazing cholent?and other problem here I can’t find kiska and cholent beans😢any suggestions ?hugs and big thank you
I have more than 25 years working with jewish meals and Cholen is my favor but I can not wait 20 hours to eat it this is why I never cooked it.I love your recipe and I will try next Passover the ony thing I do is never cook the heart of the onion will be my only change.Thanks.Shallon!
Just put it on in the crock pot before you go to bed and you can eat it at lunch. If you put it on at 10pm and then eat at 12pm then that's 14 hours cook time. Heck, you could eat it for breakfast and it would still have cooked low and slow for almost 12 hours. That's plenty of time to develop flavor.
I actually can't wait to try this and found the first secret ingredient. My problem is I am a ways away from a Kosher store and will have to make my own Kishka. Do you know how many recipes there are for it? Found the ingredients for your brand, and have a game plan. That brand is not listed as heart healthy... I do plan to sear the meat on a grill before as I feel it adds to the flavor.
After watching your videos I gave cholent a try. Not fond of the texture and I put way too much barley in. After one bowl I took the contents of my overflowing crockpot separated it into two pots, added a tin of chopped tomatoes and additional seasonings and made soup. It all worked in the end.
A bit different than we do it over here - but I will definitely test your recipe. We say that the name derives from she'lan in hebrew. "The rested". Thanks for sharing your family recipe! Shalom
I find it quite delectible that the beans and barley cook a liitle first and then add the potatoes on the top-they frequently come out beautifully browned on the top. For kishke, take 2 cups flour,1 tsp salt, 1/4 tsp pepper, 1/8 tsp paprika, pinch of garlic salt and mix. Add 1/4 cup oil and 1/4 cup grated minced onion. Mix well and add water until one has a dough mixture. Divide into quarters and add inside the cholent to cook with the rest of your ingredients
In that Geffen chicken stock product please read the label to find out what’s actually on it! Salt is a big additive! Beef needs salt! Once you add to much you can’t take it out! If it’s to salty before serving you can add more thinly sliced potatoes! That will absorb the salt.
Yes, I usually make a pretty amazing chulent without kishke or honey. Be generous with the sweet paprika which adds richness and sweetness. I also omit the stock (whether Osem or home made); if there's enough meat it's unnecessary.
Hi Jamie, thank you very much for showing how to cook cholent. I have two questions: what brand (name) is the slow cooker and why are you using aluminium foil in it?
You are so welcome. You can see my favorite gadgets including the slow cookers I like best here: bit.ly/JamiesGadgets I like to use the foil liner so that the pot isn't directly on the heat source on shabbat.
This looks soooo nice! I adore slow cooked meat. I can imagine how all those flavours have been absorbed by the veggies! ... One thing I have noticed is that a lot of the Jewish recipes are sweet tasting .... is that an Ashkanazi/Sephardic touch or is it more personal taste?
The dish doesn't come out sweet, but it helps balance all the flavors. I do think Jewish foods tend on the sweet side though, in both Sephardi and Ashkenazi cooking.
Chaim Clorfene I always soak my barley and water I soaked them maybe overnight and I put baking soda to to keep you from having a gas build up in your stomach
hey looks great! can u say wich crock pot are using for in the video ? ..(.brand,size) getting confused with all there is out there. and once u plug it in from friday it's always on heating mode ? thxxxxx:)
+ortal zecharia The one in the video is a really old one, handed down from generations :), but 6 quart is a good size and it is best to find one with low and high modes, so you can start it on high and lower it to stay on for Shabbat.
Please put beans and barley into strainer and flush with water to remove dirt/bugs, etc. Please rinse meat off as well under cold water. Please rinse onion after cutting it for dirt etc. I rinse everything off first! water is a natural cleaner! Use it!
Flanken is a very fatty meat and so you can try any leaner cut. Regular stew meat will work. It won't quite taste the same of course, but you can save some calories and fat. You can also add marrow bones for some of the fat.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
As a lapsed sephardic jew, I remember eating this at my ashkenazi friends' houses when I was a kid, and was kind of craving it, so I made this recipe and fed it to my gentile friends -- OMG. Everyone went crazy for it. It's DELICIOUS. Thank you Jamie for the recipe... it's so good
As a half Moroccan, we grew up eating dafina. I make cholent too
My dad raved about this dish when i made it, i loved it as well. Thanks for the great recipe.
Whooo. My great-grandma use to cook this dish as a kid. I never knew what was it's name. Easy steps !
I just want to say thank you for this fantastic recipe, turned out perfect and delicious!! I live in Israel and this is obviously a very stressful and difficult time, so this was the ultimate comfort food for my family. Thank you for this timeless classic recipe ❤️
Glad you enjoyed it!
I am happy I found your video Jamie. If Jamie or anyone else has other recipes, I would love to see them. I am sorry for not looking at recipes sooner and for anything.
This recipe comes out amazing. All night i smell that heavenly aroma that makes shabbat so comforting.
So good!
Thank you for sharing your recipe! It’s very special that you shared such a beautiful cultural dish. I will be cooking this for my partner who I think is missing his Bubbas cooking. Sending love to you, your family and friends ❤
ABSOLUTELY BEST CHULENT RECIPE! May Hashem bless your families!
I love so much your cooking. They are simple, not complicated and delicious.
Yeah the OSEM and the Gefen honey are awesome. Used it for years :) I add carrots and use fingerling potatoes because my kids like them. No kishka because it is hard to get here. :)
I made this last night exactly like how you said and turned out amazing! with homemade kishka recipe from your website.
Yum! So glad it worked for you
To keep to the Kashrut Standards, if you read the instructions on the barley bag, you have to rinse the barley to make sure their are no bugs, or stones amongst the grains of barley. Then add it to the pot!
People who care don’t need to be told.
Thank you for sharing. It's always useful to have extra information, and always appreciated 😊
@@cliffordshack8728 unless they didn't think of it or read the bag
Dont you have to soak the beans?
Ooo yum, I always make vegetarian cholent but this was inspiring non the less! There is such a lovely homely vibe in this video! Shabbat shalom 💖
Thanks so much! 😊
I’d love your vegetarian cholent recipe!
Ahhhhh.....such a cute couple....and yepper, I'm coming over one of these Shabbats! lol
Blessings to you all and tks for posting.
Merci pour le chaud lent! :)
From Montréal
oh my word, this looks heavenly - great show, wonderful cooks - I LOVE
You're so cute with your hubby. I have never made cholent, but definitely something I want to try.
Kishke is very easy to make at home and takes very little time. INGREDIENTS: 6 oz flour (170 grams), 2 large onions, chopped very fine, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon celery salt (if you can find it) and 2 tablespoons olive oil. Mix all ingredients together and it makes a dough, shape it into a loaf and just place it on top of your cholent. Many recipes call for margerine (can't use butter in a meat cholent), but margerine is not healthy so I substituted olive oil and it works well.
It needs schmaltz
Try tallow
@@morehn is there a breed of cattle,sheep or goat that non pork eaters raise for tallow?
@@chris-uo3ju traditionally, goose fat was rendered for schmaltz, but duck or chicken was the next best, and chicken was probably the cheapest but different regions had more prevalence of one over there other. German Jews traditionally raised geese more than chickens. Maybe chickens were more Eastern Europe, like in Poland, Lithuania, and Russia.
I use chicken fat because that's what I have more of, here in America. I render the fat and make gribenes with the skin.
@@morehn Chicken used to be expensive, it only became cheap after incubators and sexing
As an avid fan in the kitchen. I would assume for so much meat and beans. The potatoes are so minimal. I would put at least 2-3 more potatoes. My preference.
Lastly and most importantly. Whenever I see anyone authentically sharing a family secret I am glued to the screen !!!
I make Cholent for Shabbat every Friday for Chabbad in Tokyo. I just realized the similarity to a French cassoulet. My recipe is similar with the notable exception that I don’t use honey. I’ll add it next week and report the result.
I highly recommend soaking the chulent beans and barley prior to adding it to the crock pot. Other than that, it looks delish!
That is my favorite food 😋 looking so good God's blessing 🙏
Thanks for this great recipe. I don’t normally make cholent, but this Shabbat I wanted to make a good one for a crowd, so I came across this video and recipe. I followed the directions precisely and it was a big success! Shavuah tov.
Wonderful, it is always a winner
I could almost smell it, looks absolutely fabulous. Will try it today,
Sweet couple!
One question.. you are adding barley and beans right from the bag, I have always been taught to wash and pick over the dried beans, and barley from a bag, for foreign debris.
Aside from these, the recipe sounds and looks delicious.. can't wait to try it. J.L., (MS, RD)
Thank you for sharing this wonderful video. Ah missing my mother's cooking... You remind me so much of her.. well can't wait for the results.
What a good wife, didn't let her friends pick on her husband, way to go!
It’s a Jewish thing 😊
@@InspireDrops my Jewish wife doesn't stick up for me like that 🤷🏻
Her friends are yentas! lol
Westley Kosher!! Omg Monsey vibes!! Sending love from Florida!
Gevaldig. Can’t wait to try !! Thanks
Please tell dear hubby that sometimes small rocks and twigs can be found in bags of beans. One should always endeavor to search through beans (especially mixed beans) for any non-edible object.
Hi. I am hispanish but I work with jewish people ,and I cook
I like your tips thx !!! Plz posted more
Thank you for the recipe I’m Crhistian but I love cholem thank you
You are welcome 😊
This dish is for humans... overlooking your religious beliefs. OY VEY (from a former Christian). JESUS was a Jew ✡️ 😉
I made this last night with homemade Kishke (recipe from Haimish@Home). Outstanding. Went 18 hours in the crockpot. I got rave reviews. This recipe stand the test of time. Thank you both!!
Amazing, love to hear this
Made it last year for my sister, as per her request because our mother Hadassah used to make it each year and it's a favorite of my sisters. She asked for it again last week and sent me Jaime Geller's U-Tube on making it again. Yes it's delicious. Needed to see how it was done again in the video so that I can make it soon. Thank you again for a wonderful traditional recipe for Cholent!
That is awesome! So glad you like it
my mother added butter beans and a pudding or paste made with self-raising flower and ginger ..it was spectacular!! I lost the recipe..it came straight from the Belarus Ukraine/region.It transformed the potatoes into something else.She was a legend in the east end of london.I never kept the recipe alas!
Wow, sounds so different, wish you had the recipe.
I never had this while in a Jewish home for 12 years! Looks fine.
Thank you for sharing. I love different foods
You can also Sueve your meat before assembling! You add your spices, and arrowmatics in the bag, and sueve your meat at 165 degrees for 3 hrs. The food vacuum bag you use will infuse the spices & arrowmatics into your meat/protein. Then when you show cook your meat it comes out super lush!
thank you for showing us how to make this delicious israeli food and your cholent is look so good god bless you guys.
I miss cholent! I need to go to the rapoports for shabbos.
Hello from France ! Thank you for your sharing 😋 and Hag Pessah Sameah !
You are so welcome!
I have found Kishka in the freezer section, but you can also omit and add more barley (and potatoes)
I just want to put it out there that there's Polish kishka and Jewish kishka. The Polish kishka is a blood sausage, find the Jewish
@chris-uo3ju there is also polish ✡️ kitschka
Super food. Thanks for sharing. I saw another video showing top 10 kosher foods. The ingredients of cholent was a bit different to this video. Guess this one should be more delicious. Should try it. Great work and thanks.
Enjoy
Alright the cholent looks pretty good but me personally i add 1 cup of oil and some ketchup + everything you did i get that perfect consistency.
Yay Jaime you're using consomme!!! Makes food taste yummy!😆
Yummy yummy delicious 😋 thank you for recipe and sharing video ✌️✨🍀💖🙏🏼
The chef is a very nice and patient man.
😂 most of the time
Have been stuck at home for months with 0 chollent or crockpot experience. I based my chollent on this video. (Modified a few things. For example: I like adobo to spice the chollent.) Now it comes out perfect every week.
Great to hear!
Love the hubby.
Do you mix or stir the cholent's ingredients a couple of times before leaving it to cook? It seems that you didn't do this. Love all your shows Jamie!
The best way to line your pot so it doesn’t burn up your amazing recipe is Freshly washed, and inspected cabbage leaves! You spray the sides & bottom of your pot with Geffen non stick spray, then line your pot with the leaves, then use Yukon gold potatoes with the skin on! Russets work good, but require more cleaning.
Delicious 😋 hag. Shamach. Shabbt. Shalom.
This video is really cute and funny and that cholent looks sickkk!!
Dear Jammie pls help me on
I can’t find flanken anywhere so I have veal cubed stew meat (very lean)with beef Shank and some fattier beef meat cubed not flanken there is no bones just fattier ....what do you think can I make with them an amazing cholent?and other problem here I can’t find kiska and cholent beans😢any suggestions ?hugs and big thank you
I can't wait to make this. I'll use chicken broth, though.
looookkksss soo good and i usually do not like chulent but i would totally try this!!! thank you!!!!:)
I m not Jew, but I cook cholent all the time,,I love it, I saw how to cook on TH-cam, the Jewish man cook it, it’s the best
Enjoy, it's a great dish.
Thank you for the recipe.
Jamie please tell me if you put the A&H kishke in frozen or defrosted!
OMG it looks so good I am going to make it myself thanks guys
I only have Low, High, and Warm on my crockpot. What’s best option? Should I put it on high for part of the cooking, then turn Low?
I have more than 25 years working with jewish meals and Cholen is my favor but I can not wait 20 hours to eat it this is why I never cooked it.I love your recipe and I will try next Passover the ony thing I do is never cook the heart of the onion will be my only change.Thanks.Shallon!
Just put it on in the crock pot before you go to bed and you can eat it at lunch. If you put it on at 10pm and then eat at 12pm then that's 14 hours cook time. Heck, you could eat it for breakfast and it would still have cooked low and slow for almost 12 hours. That's plenty of time to develop flavor.
Stacy Wells p
I actually can't wait to try this and found the first secret ingredient. My problem is I am a ways away from a Kosher store and will have to make my own Kishka. Do you know how many recipes there are for it? Found the ingredients for your brand, and have a game plan.
That brand is not listed as heart healthy... I do plan to sear the meat on a grill before as I feel it adds to the flavor.
Look for "stuffed derma" recipes.
So much fun! Thank you!
After watching your videos I gave cholent a try. Not fond of the texture and I put way too much barley in. After one bowl I took the contents of my overflowing crockpot separated it into two pots, added a tin of chopped tomatoes and additional seasonings and made soup. It all worked in the end.
Nice idea
A bit different than we do it over here - but I will definitely test your recipe. We say that the name derives from she'lan in hebrew. "The rested". Thanks for sharing your family recipe! Shalom
How do you make yours? Can't wait to hear what you think
I find it quite delectible that the beans and barley cook a liitle first and then add the potatoes on the top-they frequently come out beautifully browned on the top. For kishke, take 2 cups flour,1 tsp salt, 1/4 tsp pepper, 1/8 tsp paprika, pinch of garlic salt and mix. Add 1/4 cup oil and 1/4 cup grated minced onion. Mix well and add water until one has a dough mixture. Divide into quarters and add inside the cholent to cook with the rest of your ingredients
Wow, that looks scrumptious!
In that Geffen chicken stock product please read the label to find out what’s actually on it! Salt is a big additive! Beef needs salt! Once you add to much you can’t take it out! If it’s to salty before serving you can add more thinly sliced potatoes! That will absorb the salt.
HELLO! thank you so much for this amazing .. i was wondering does it have to be on a crock pot because i have the Shabbat hot plate?? ..
Thank you for sharing.
Tasty, filling, and Jewish! Great video, Jamie.
I love ❤️ Jew people & i love your food .i did the cholent and my family love it.
Thanks so much from a Jew
All jewish people have different foOds; The ones from Persia and North Africa are the best
I live in the hinterland-30 miles from a store that wouldn't know a kishka from a sausage and flanken is cut for bibimbop. Can I get kishka on line?
Shalom Todah for the recipe Jamie Geller very delicious Shalom u’brajot
Oh, thank you, that is so great.
is sashimi kosher
Tjrn 420 yes it is because any fish 🐟 with fins and scales is kosher
This recipe sounds great! Is there a way to make it without kishka and honey that would still come out amazing?
You can certainly try it without both, should still be pretty great.
Yes, I usually make a pretty amazing chulent without kishke or honey. Be generous with the sweet paprika which adds richness and sweetness. I also omit the stock (whether Osem or home made); if there's enough meat it's unnecessary.
Hi Jamie, thank you very much for showing how to cook cholent. I have two questions: what brand (name) is the slow cooker and why are you using aluminium foil in it?
You are so welcome. You can see my favorite gadgets including the slow cookers I like best here: bit.ly/JamiesGadgets I like to use the foil liner so that the pot isn't directly on the heat source on shabbat.
This looks soooo nice! I adore slow cooked meat. I can imagine how all those flavours have been absorbed by the veggies! ... One thing I have noticed is that a lot of the Jewish recipes are sweet tasting .... is that an Ashkanazi/Sephardic touch or is it more personal taste?
The dish doesn't come out sweet, but it helps balance all the flavors. I do think Jewish foods tend on the sweet side though, in both Sephardi and Ashkenazi cooking.
I cooked this meal and I was surprised that it didn't come out sweet at all!
✡️ food isn't sweet
I love your kitchen
Can't seem to find this kishke anywhere in Brooklyn. Is there another co that makes similar?
Check your kosher markets there are several brands they should be in the freezer.
you should really check the barley for bugs and worms.
Yes tired of Rabbi extracleaning everything even the lettuce for the haggadah and the strawberries.
Chaim Clorfene she most likely did prior to filming
word to the wise.
Chaim Clorfene we're beyond that in the usa thank God...its very clean here in the packing plants...
Chaim Clorfene I always soak my barley and water I soaked them maybe overnight and I put baking soda to to keep you from having a gas build up in your stomach
that cholent looks good, in Israel our kishke looks very diffrent from the one you put in, do you happen to know what's in that kishke? thanks.
hey
looks great!
can u say wich crock pot are using for in the video ? ..(.brand,size) getting confused with all there is out there.
and once u plug it in from friday it's always on heating mode ?
thxxxxx:)
+ortal zecharia The one in the video is a really old one, handed down from generations :), but 6 quart is a good size and it is best to find one with low and high modes, so you can start it on high and lower it to stay on for Shabbat.
Are there any traditional side dishes or breads that are served with this meal?
Since it is usually served on Shabbat it is usually served with Challah and Kugel
Looks great. What is the size of your crock pot?
so happy you enJOYed! 6 1/2 quarts
It looks so delicious!!! I'll try the reciepe next Shabbos :)
I loved!!!!! Finally i get the recipe ❤
Hope you like it! It's our fave
Please put beans and barley into strainer and flush with water to remove dirt/bugs, etc. Please rinse meat off as well under cold water. Please rinse onion after cutting it for dirt etc. I rinse everything off first! water is a natural cleaner! Use it!
Thanks for the tips!
Looks delicious
It really is.
it looks good
Please invite me over for shabbos! I've got to try this wonderful cholent.
She left some subtle clues how to make it yourself, if you look for them😉!
Flankin, brisket, Chuck, cornbeef brisket unpickled! Pick the high marbling cuts! Chest, belly, shoulder.
I usually make chamim too but I wouldnt use flaken maybe a leaner meat like brisket added at the end of the cooking period
I find by soaking my beans you get less Gas. Plus do you stir this during the 20hrs cooking time? Do you add more water during cooking?
Because we typically make this for the Sabbath we can't stir or add water, but if making it. any other time you definitely can.
I never knew one can buy already made kiska. Where does one get it. My mom made it from scratch.
Most kosher markets have it in the freezer.
Flanken is a very fatty meat and so you can try any leaner cut. Regular stew meat will work. It won't quite taste the same of course, but you can save some calories and fat. You can also add marrow bones for some of the fat.
I checked to see if the Osem consomme is really MSG-free , but found out it does have it.
Besdrat HaShem Im gonna make it for this shabat. I know how to make a delicious Kishke.
Can i come for shabbaton?