Give me your best chulent recipe please!

amother

Thu, Jul 10 2014, 9:29 am

Looking for something different than the chulent I make every week. Please post your amazing chulent recipes. Thanks!

Last edited by amother on Tue, Jan 04 2022, 8:11 am; edited 1 time in total

m+m

Thu, Jul 10 2014, 2:23 pm

Equal amounts of beans and barley ( I do 1 cup each)
4 potatoes, cubed
1 onion
1 package flanken or ribs
approx 1/4 cup ketchup
Approx 1 T salt
approx 1 T paprika
black pepper
garlic powder (maybe 1 teaspoon)
cook on high till shabbos then turn to low.

You can also add kishka right before shabbso

Soul on fire

Thu, Jul 10 2014, 3:35 pm

Mine is almost identical to PP except I do more barley than beans because my DH prefers it that way. I also use all different types of meats or occasionally chicken.

sky

Thu, Jul 10 2014, 3:38 pm

Don't have an exact recipe.

Lots of onions
Lots of onion powder (find that gives a very good taste)
Garlic Cloves
Garlic powder
Lots of salt
Montreal steak seasoning
Paprika
Few squirts Ketchup
Few squirts Honey
approx 6 potatoes, large diced
meat
beans - rinsed, boiled, and drained
barley - rinsed boiled and drained
Covered with water
Cook on high Friday morning until shabbos.
Lower to Med. with blech for shabbos.

Sometimes add kishkalach

Heyaaa

Thu, Jul 10 2014, 5:48 pm

1/3 cup beans, boiled for 15 minutes and soaked for another 15 minutes
2/3 cup barley
2 large potatoes, peeled and cubed into smallish squares
2 large onions, diced
1 head of garlic, chopped into smaller pieces
1 kilo of cheek meat (basar rosh)

3/4 cup ketchup
2/3 cup brown sugar
2 tbsp soy sauce
3 tbsp worcestershire sauce
1 1/2 tsp hot sauce (specifically tabasco- I've tried others and they're not as good)
1 1/2 tsp hot paprika
1 1/2 tsp sweet paprika
1 tsp black pepper

1 kishke

I put up the cholent on HIGH at some point on thursday night before I go to sleep but I don't add the kishke until friday during the day, at which point I turn it to LOW.

By the time shabbos day comes around, the cholent has caramelized and has become so flavorful. It is sweet, tangy, spicy and delicious.

btw all the ingredients in the second paragraph are approximate. Don't take out a measuring spoon.

mochacoffee

Thu, Jul 10 2014, 8:40 pm

Thanks! I'm going to try some of these ingredients. I already use the basics: beans, barley, flanken, potatoes, garlic, ketchup, onion powder, paprika, salt...

I tried last week using sauteed onions and browning the meat but the chulent came out too oily and much heavier than usual. Is there any tricks to making a chulent?

shaini

Thu, Jul 10 2014, 9:42 pm

Apart from beans, barley, potatoes and onions I use ox tail, bbq sauce, paprika and mustard and occasionally add kishka or some jachnun.

Scrabble123

Thu, Jul 10 2014, 9:48 pm

My friend's chulent is incredible. It's very thick and well cooked, and even though I prefer a runny, watery chulent, hers is still the best!

I think that the main reasons it's so good are because she:

1. Cooks it in a crock pot

2. Uses a lot of meat: one cheek, one pack flanken, 2 packs of chulent fleish, chicken feet, one shoulder.

3. Uses chicken soup broth instead of water.

Scrabble123

Thu, Jul 10 2014, 9:50 pm

shaini wrote:

Apart from beans, barley, potatoes and onions I use ox tail, bbq sauce, paprika and mustard and occasionally add kishka or some jachnun.

I never heard of putting jachnun in chulent!
I love jachnun. Does the taste change? What texture does it become?

piece

Thu, Jul 10 2014, 10:04 pm

my cholent is very simple, but my family B"H just loves it. I do use crock pot. layer bottom with onions, add my meat, then I only put in potatoes (beans don't agree with some), add water to cover, salt, black pepper & paprika. I find when I put it up thursd night, it definitely come out better. I put it on high till about 2 hours to Shabbos & switch to low. I add half of my potato kugel (1\2 of 9x13)- I put it in upside down(well done part is touching the cholent & doesn't fall apart) & I put in a kishke. the kugel & kishke give the cholent a good taste & texture. good luck.

yo'ma

Thu, Jul 10 2014, 10:11 pm

Scrabble123 wrote:

M2. Uses a lot of meat: one cheek, one pack flanken, 2 packs of chulent fleish, chicken feet, one shoulder.

She uses all that in one chulent? That's a lot of meat! She must have a lot of company.

amother

Thu, Jul 10 2014, 10:11 pm

shaini wrote:

Apart from beans, barley, potatoes and onions I use ox tail, bbq sauce, paprika and mustard and occasionally add kishka or some jachnun.

what is ox tail?

shaini

Thu, Jul 10 2014, 10:13 pm

The jachnun tends to take on some of the flavour of the cholent, but not heaps. It depends how much flavour is in your cholent. Texturewise it seems to stay the same as if you cook it any other way - moistish and it stays whole. I've found no problems with cooking it for hours. I find it's a great alternative to kishka.

checkbefore

Thu, Jul 10 2014, 10:53 pm

Try using cheek not flanken.

previous poster, do you put the jachnun in without a wrapper? I wrap it in silver foil and wondering if I should just put it in without.

octopus

Thu, Jul 10 2014, 11:09 pm

simple small cholent here.

4 c. water
1 tspn salt
sprinkle onion pwder/garlic pwder/pepper/paprika (I do it by eye but it's more like 1/2 tspn of onion/garlic pwder. sprinkle of pepper and enough paprika to color the water).
package of whatever meat you want to put in (preferably flanken)
1 potato
4 garlic
1 onion
little less than 1/2 c. barley
1/8 c. beans (only cranberry beans!!!!)

skymile

Fri, Jul 11 2014, 11:06 am

saute a huge spanish onion till light brown, put flame on medium
rub crushed garlic on: 4 flanken strips (bones in), 2 marrow bones, a piece of cheek meat, add to onions on low flame
after 1/2 hour, add bag of mixed chulent beans and half a bag of barley
add water till 3/4 full
add spices- salt, pepper, garlic/onion powder, chicken (or beef) soup mix.
as an alternative- you can use chicken stock and not add as many spices
put on high flame till it boils, let simmer for about 3 hours, put on tiny flame till the suedah.

shaini

Mon, Jul 14 2014, 2:09 am

I put the Jachnun in without any type of wrapping. Just make sure it's buried within the other ingredients so there's no chance of it drying out.

Kira

Mon, Jul 14 2014, 3:58 am

I use a crock pot and I find that the top of my cholent dries out a bit, perhaps it's because I mix everything together.

Is it better to layer the main ingredients and then cover with liquid?