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-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note
Bronx girl
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 Wed, May 04 2022, 6:32 am
This is what I made recently, but I need help because the meat was not soft.
CHOLENT
2 T oil 2 large onions
½ lb dried lima beans, soaked overnight 2 garlic cloves, crushed
10 potatoes, peeled & quartered 2 lb lean meat or boned dark meat turkey
Saute onions in oil; sear meat. Add other ingredients and boiling water to cover. Boil over medium flame for 1 hour. Cook on low heat overnight, at least 18 hours over a low flame.
4/29/22: Meat came out tough. I used extra lean shoulder beef stew; sauteed onion, then seared meat, then put that in crockpot with the rest; meat was tough, maybe it should have been a fattier cut, and I should have added salt; needed barley.
Should I have used a fattier meat; should I have added salt?
Thanks.
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amother
Offwhite
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Wed, May 04 2022, 6:43 am
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Definitely don’t use lean meat in a chulent
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amother
Moccasin
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Wed, May 04 2022, 6:48 am
Fatty meats (like flanken, cheek meat, kolichel)
are best for Chalont. It comes out very soft. Searing the meat may also cause the meat to be more tough, you can skip that step.
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ra_mom
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Wed, May 04 2022, 7:23 am
No need to sear the meat.
Add a few spoons oil to the mixture.
Make sure the beef is fully submerged under the liquid and potatoes.
Add a tablespoon of salt. If more is needed, increase the following week.
If the meat is still tough don't use cut stew meat. Use a full hunk of meat that retains its moisture while cooking.
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