How to make the best Chulent

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adina2

Mon, Mar 16 2015, 4:11 pm

How to make the best Chulent

Iymnok

Mon, Mar 16 2015, 4:21 pm

When we were engaged I told DH that cholent and barbecue are a man's job. He uses enough spices to give it flavor. Add red wine, garlic powder, onion powder, paprika, salt pepper, ketchup, an nion cut in half crosswise, whole garlic cloves. We use meat, potatoes and pearl barley. We don't like beansin it. A marrow bone adds flavor. If you have leftover gravy, save it for the cholent.

adina2

Mon, Mar 16 2015, 4:26 pm

that's sounds like good stuff but why wine

gp2.0

Mon, Mar 16 2015, 4:31 pm

Sautéed onions makes a reeeeaaaaaallly big difference. No idea why.

Sanguine

Mon, Mar 16 2015, 4:34 pm

gp2.0 wrote:

Sautéed onions makes a reeeeaaaaaallly big difference. No idea why.

Cause sauteed onions makes everything taste better Very Happy

sky

Mon, Mar 16 2015, 4:36 pm

Lots of onions
Lots of onion Powder
Nice amount of salt
Lots of garlic powder (and garlic)
(Along with other spices and condiments, but I find these to be the most important)

m+m

Mon, Mar 16 2015, 5:00 pm

Recipe for the best chulent is good fatty meat, and equal amounts of beans and barley ( 1 cup of each).

I use basic spices (salt, pepper, garlic, onion, paprika, ketchup)

3-4 potatoes and an onion

adina2

Mon, Mar 16 2015, 5:22 pm

do you bake it in the oven ?

gp2.0

Mon, Mar 16 2015, 5:27 pm

Sanguine wrote:

Cause sauteed onions makes everything taste better Very Happy

I know, right? LOL

It improved the texture of the chulent as well as the taste, made it like stew instead of soup.

mille

Mon, Mar 16 2015, 6:52 pm

Honestly, it's mostly about seasoning it well. This was my biggest takeaway from a shul cholent cook-off we had at one point. There were some really bland cholents, and some really well-seasoned ones. Seasoning is going to depend on your personal tastes, but I usually go with a weird variety of random things. Garlic and onion powder, ketchup, yellow mustard, soy sauce or Worcestershire sauce (for the umami flavor), sriracha... Or I've done ones where I've focused more on seasonings from one particular cuisine. Like oregano, basil, and thyme with fresh crushed garlic, or cumin, chili powder, chipotle peppers in adobo, and mexican oregano.

And of course, make sure there's enough water so it doesn't get gummy and burnt.

I make mine in a crockpot.

tweety1

Mon, Mar 16 2015, 7:06 pm

Bar b q sauce, sauteed onion/garlic, barley, little beans, potatoes, chickens soup, 1 pack dark chicken cubes, 1 pack beef stew. In a crockpot we put in: onion, garlic, oil, bar b q sauce, soup mix. Cook on high for 2-3 hours. Then add the rest of ing! Its delicious!! We play around with the bar b sauce trying diff flavors. So far the original was the best.

UQT

Mon, Mar 16 2015, 8:12 pm

Here's an exact recipe
Sautee onion (do directly in crock pot over flame)
Add cut up potatoes
Add
4 tsp salt
1 1/2 T paprika
1 tsp onion powder
1 tsp garlic powder
3/4 tsp black pepper
dash of red pepper
1 T ketchup
squirt of honey
mix over potatoes and onion
Add 6 cups of water.
3/4 cup barley
3/4 cup cholent mix
meat
Simmer on flame for a while then move to crockpot base. May need to add more water before shabbos

dr. pepper

Mon, Mar 16 2015, 8:18 pm

frank's red hot sauce

THE secret ingredient.
I personally do not go for the sweet kind. Like with honey, brown sugar, soup mix.

I'm a pure straight up: garlic, onion, ketchup, red hot sauce, black pepper, salt.
Sometimes DH will sneak in soy sauce/ bbq sauce.

But red hot sauce....seriously the key!

srbmom

Mon, Mar 16 2015, 9:23 pm

Quote:

frank's red hot sauce

I started doing this too a couple of months ago and my chulent has been amazing since then!
Just a few squirts and it completely amps the flavor of the chulent

Ruchi

Mon, Mar 16 2015, 10:31 pm

IMPORTANT

Do not use removable stoneware of crockpot on gas or electric burner or under broiler unless the product specifically calls out that it can be used on the stovetop

Ruchel

Tue, Mar 17 2015, 1:58 pm

Some like (beware, not all of this is "heimish" and will pass among traditional eaters!)

caramel
brown sugar
ketchu
white beans
bread crumbs (the all powdery ones)
tomato sauce
eggs

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