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Need awesome savory cholent recipe!



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mlc




 
 
    
 

Post Thu, Oct 04 2018, 3:14 pm
I have guys over pretty often for shabbos lunch and I have never successfully made a cholent that went over well...

Does anyone have an exact recipe for catered style cholent ? Or any cholent recipe that gets rave reviews?

Thanks in advance!!![b]
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lkwdlady




 
 
    
 

Post Thu, Oct 04 2018, 3:25 pm
Put in lots of kishka! That makes a huge difference. Also using very fatty meat adds so much to the flavor. Sorry, I don’t have an exact recipe. Also if you get a recipe make sure you know which size pot to use. Good luck!
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Cheiny




 
 
    
 

Post Thu, Oct 04 2018, 6:07 pm
mlc wrote:
I have guys over pretty often for shabbos lunch and I have never successfully made a cholent that went over well...

Does anyone have an exact recipe for catered style cholent ? Or any cholent recipe that gets rave reviews?

Thanks in advance!!![b]

Sautéed onion, then add lots of garlic. Brown meat. Then add the rest, bring to boil, lower flame.

Onions
Garlic
Oil
Cup beans
Barley
Flanken or cheek meat
Kishke, crumbled (plus add slices in tin foil)
Cholent spice (or pepper, salt, onion powder, paprika, smoked paprika, etc)
Barbecue sauce or ketchup (optional)
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mlc




 
 
    
 

Post Thu, Oct 04 2018, 6:25 pm
Cheiny wrote:
Sautéed onion, then add lots of garlic. Brown meat. Then add the rest, bring to boil, lower flame.

Onions
Garlic
Oil
Cup beans
Barley
Flanken or cheek meat
Kishke, crumbled (plus add slices in tin foil)
Cholent spice (or pepper, salt, onion powder, paprika, smoked paprika, etc)
Barbecue sauce or ketchup (optional)



Thanks so much!!!! That sounds great!!!! Would you be able to approximate measurements?
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sky




 
 
    
 

Post Thu, Oct 04 2018, 8:09 pm
Ketchup
Honey
Lots of onion powder
Lots of garlic powder
Lots of salt
Marrow bone
At least 2 large onions - one I dice and one rings
Montreal steak seasoning
Paprika
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erm




 
 
    
 

Post Thu, Oct 04 2018, 8:27 pm
saute onion and garlic in oil
brown meat on both sides
add chunks of potatoes, chulent beans and barley
spice with paprika, onion powder, garlic powder, black pepper, salt, red wine and barbecue sauce
add water to cover.
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4thebooks




 
 
    
 

Post Thu, Oct 04 2018, 8:36 pm
I usually sautée 1 large Spanish onion and 6-10 pieces of garlic till golden brown. Add 3 marrow bones and sautée for another 10-15 min. I add flanken on the bone make sure to pick the ones with lots of fat, 1/2 cup soaked great northern beans 2 white potatoes and 1/4-1/2 cup barley. I add water to just about cover everything. I only add salt and sometimes a squirt of honey. It’s a winner every time! We’re a family of 4 and have plenty of leftovers. I personally think that too much seasonings and spices, ketchup etc make the chulent very heavy as well as kidney beans. That’s why I stick to only white beans which is the best! Good luck and let us know which one you tried!
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devorah1231




 
 
    
 

Post Thu, Oct 04 2018, 11:20 pm
This is my husband's amazing chulent! Adjust amounts to size needed/taste. It's best Friday night if you put it up early Friday afternoon and eat it late.

2 potatoes, diced
1 onions, whole/cut into quarters most of the way through
1 onions, diced
3 cloves garlic, diced
1 cups cholent bean mix
1/3 cup large lima beans (optional)
1 cup pearl barley
1/2 cup egg barley
small chunk of chulent meat(or more if you like it)
one large marrow bone or flanken points/bone
barbecue sauce (Jack Daniel's original is very good)
2 tbsp Osem onion soup mix
1/2 tbsp paprika
2 tsps salt
2 tsps garlic-pepper seasoning
eggs (optional)

Place meat and some barbecue sauce in a sandwich bag to marinate
Prepare diced potatoes, onions, and garlic, and saute in a generous amount of oil
Add in meat with the sauce and brown quickly
Add beans to a small pot of water and bring to a rapid boil
Drain beans and pour into crockpot
Add potatoes, whole and sauted onions, meat, and garlic
Top with barley and spices
Cover with water
Cook on high for 3-5 hours, the switch to low until completely cooked, another 3-5 hours
Eat immediately or leave on low overnight, up to 24 hours total
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Woman of Valor




 
 
    
 

Post Fri, Oct 05 2018, 12:05 am
I am obsessed with rivka parizad's recipe.
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mlc




 
 
    
 

Post Fri, Oct 05 2018, 12:42 am
Thanks so much for all the responses!!! The recipes all sound really good! And are pretty different than mine so there’s hope I can revamp Wink
Hoping to try these all out trial and error style until I figure it out - heard a lot has to do with crock pot too so will see over the weeks what works best...
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mlc




 
 
    
 

Post Fri, Oct 05 2018, 12:43 am
erm wrote:
saute onion and garlic in oil
brown meat on both sides
add chunks of potatoes, chulent beans and barley
spice with paprika, onion powder, garlic powder, black pepper, salt, red wine and barbecue sauce
add water to cover.


Yum!

Never heard of red wine but love cooking with it. What is ratio of wine to ketchup?

Thanks!!
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mlc




 
 
    
 

Post Fri, Oct 05 2018, 12:44 am
sky wrote:
Ketchup
Honey
Lots of onion powder
Lots of garlic powder
Lots of salt
Marrow bone
At least 2 large onions - one I dice and one rings
Montreal steak seasoning
Paprika


Which brand of Montreal spice do you use?
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mlc




 
 
    
 

Post Fri, Oct 05 2018, 12:45 am
4thebooks wrote:
I usually sautée 1 large Spanish onion and 6-10 pieces of garlic till golden brown. Add 3 marrow bones and sautée for another 10-15 min. I add flanken on the bone make sure to pick the ones with lots of fat, 1/2 cup soaked great northern beans 2 white potatoes and 1/4-1/2 cup barley. I add water to just about cover everything. I only add salt and sometimes a squirt of honey. It’s a winner every time! We’re a family of 4 and have plenty of leftovers. I personally think that too much seasonings and spices, ketchup etc make the chulent very heavy as well as kidney beans. That’s why I stick to only white beans which is the best! Good luck and let us know which one you tried!


Thanks!!
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mlc




 
 
    
 

Post Fri, Oct 05 2018, 12:48 am
WindowMagic wrote:
I am obsessed with rivka parizad's recipe.


From her cookbook? Thank u!
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sky




 
 
    
 

Post Fri, Oct 05 2018, 12:55 am
mlc wrote:
Which brand of Montreal spice do you use?

McCormick
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HeartyAppetite




 
 
    
 

Post Fri, Oct 05 2018, 1:09 am
sky wrote:
McCormick

How much do you use? What kind of flavor does it add?
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Woman of Valor




 
 
    
 

Post Sat, Oct 06 2018, 8:17 pm
yes mic from her cookbook table for two
(sorry didn't see option to quote your question in my response)
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mlc




 
 
    
 

Post Wed, Mar 06 2019, 5:21 pm
devorah1231 wrote:
This is my husband's amazing chulent! Adjust amounts to size needed/taste. It's best Friday night if you put it up early Friday afternoon and eat it late.

2 potatoes, diced
1 onions, whole/cut into quarters most of the way through
1 onions, diced
3 cloves garlic, diced
1 cups cholent bean mix
1/3 cup large lima beans (optional)
1 cup pearl barley
1/2 cup egg barley
small chunk of chulent meat(or more if you like it)
one large marrow bone or flanken points/bone
barbecue sauce (Jack Daniel's original is very good)
2 tbsp Osem onion soup mix
1/2 tbsp paprika
2 tsps salt
2 tsps garlic-pepper seasoning
eggs (optional)

Place meat and some barbecue sauce in a sandwich bag to marinate
Prepare diced potatoes, onions, and garlic, and saute in a generous amount of oil
Add in meat with the sauce and brown quickly
Add beans to a small pot of water and bring to a rapid boil
Drain beans and pour into crockpot
Add potatoes, whole and sauted onions, meat, and garlic
Top with barley and spices
Cover with water
Cook on high for 3-5 hours, the switch to low until completely cooked, another 3-5 hours
Eat immediately or leave on low overnight, up to 24 hours total


Looking forward to trying this recipe this week. What is egg barley?

Thanks!
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