help! meat in chulent stays hard as a rock!!

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Help! meat in chulent stays hard as a rock!!

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4thebooks

Thu, Jan 20 2011, 5:37 pm

I tried sauteening it before I put it into crock pot, I change diff meats nothing helps, meat in my chulent is always rubbery and hard! any tips or ideas of how to make it soft as butter??? thnks!

bubby

Thu, Jan 20 2011, 5:43 pm

Doesn't make sense! Have you buried it towards the bottom, so it's surrounded by beans, potatoes etc? Don't put it as the bottom layer, it might burn. Lots of liquid? Failing that, change your butcher. Did you ask him what cut of meat it is?

ra_mom

Thu, Jan 20 2011, 5:56 pm

I agree with Bubby.
It should be getting really soft in the cholent, even if it's very tough meat like kolichel (which I actually love in the cholent.)
What's your cholent cooking method? Stovetop? Crockpot? Cooked before Shabbos? Simmers on Shabbos?

bpmomy

Thu, Jan 20 2011, 6:58 pm

TRY "CHECK MEAT" GURANTEED TO BE VERY SOFT.

yo'ma

Thu, Jan 20 2011, 7:04 pm

bpmomy wrote:

TRY "CHECK MEAT" GURANTEED TO BE VERY SOFT.

Do you mean cheek meat? And, yes, yum and SALTY!!

lollygirl

Thu, Jan 20 2011, 7:38 pm

Ditto to ra_mom and bubby. Bury that meat reallllly deep. I love kolichel too, that's the only meat I use in the cholent. Also, it will help if you put it in frozen as it won't dry out as fast.

bpmomy

Thu, Jan 20 2011, 7:43 pm

yes cheek meat sorry fot the typo its the best

life'sgreat

Thu, Jan 20 2011, 8:25 pm

Which meat do you use? A fatty meat should get softer than a drier meat.

Chana Miriam S

Thu, Jan 20 2011, 8:46 pm

I love cheek and also the meat between the ribs (use miami ribs or flanken)

pearswood12

Thu, Jan 20 2011, 8:52 pm

It sounds to me as if you don't put enough liquid in the pot. I've used really cheap cuts of meat in the cholent and they become really soft. My crockpot has liquid up to the top when I turn it to low just before Shabbos. I suggest you check the liquid level in your pot and add more liquid if necessary before Shabbos.

ra_mom

Thu, Jan 20 2011, 9:27 pm

pearswood12 wrote:

I was thinking this as well.

im here!

Thu, Jan 20 2011, 9:31 pm

I also realized that if the meat is defrosted be4 putting it into the cholent its softer than if its put in when frozen. so you might wanna try that as well.

good luck

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