HOW do YOU make an AWESOME Cholent

chilled

Mon, May 22 2023, 7:06 pm

It seems that the actual ingredients are similar amongst most people's chulent: Meat, beans, barley, potatoes, onions, garlic and spices. The trick to a great chulent is the proportions of each. Lots of sauted onions and garlic ( no worries about picky eaters, it disintegrates), A good amount of any meat and/or bones, and then, much less of beans, barley, and potatoes. season aggressively. Taste before shabbos to make sure season is on point.

Hatemywig

Mon, May 22 2023, 7:44 pm

I prepare and cook my cholent in a crock pot. It is essential to be closely acquainted with your crockpot for the best possible cholent results.

*Saute a large onion (diced) in approx 2 TBSP oil - in my crockpot which I leave on the low setting, it takes approx. 1 - 1.5 hours

Once the onion is sauteed, add the following:
* 4-6 large Yukon gold potatoes, cut into large cubes
* 1 Cup Pearl Barley
* 1-2 Small carrots - optional
* 1 Small Sweet Potato cut into chunks - optional
*Flanken/Cheek Meat/Lamb neck/Shoulder Neck - these are my go-to meats that I add to the cholent. Cheek meat is the softest and tastiest while the other types are attached to bones which add great flavor to the cholent
*2-4 cloves garlic - depends on how much you like, you can also use the frozen cubes
*I personally don't add beans anymore, but you can add a cup of assorted beans.

I add the following condiments and spices:

Approx. 2 - 3 TBSP Onion Soup Mix
A Generous amount of paprika - I like it a lot, so I pour it in until the cholent looks red
Granulated Onion
Granulated Garlic
Approx. 1 TBSP Sea salt
A generous dash of black pepper - less if you don't like the spice
1-2 TBSP Sriracha - depending on your tolerance for the heat
3 TBSP BBQ sauce - I personally use Charbque - I find it gives more flavor
A Generous Squirt of Mustard

I add kishka periodically.

Cover all ingredients with water and leave on the low setting, unless your crockpot does not cook well on low. I have found that if I cook on high, I have to add water.

You can make this cholent vegetarian by omitting the meat. It also tastes delicious.

amother

Eggplant

Mon, May 22 2023, 8:22 pm

Marbled or fatty soft meat and a few marrow type bones will give your cholent that oily thick satisfying kiddush taste. Lean meat will tend to end up with a more watery stew consistency. Lots of paprika will give it that dark inviting look if that’s what you are aiming for.

amother

Tan

Mon, May 22 2023, 9:28 pm

spray crockpot with pam
2 tbsp oil on bottom of pot
6-7 gold potatoes cut in half
a little under 1 pound of bone in flanken
soaked beans and 2/3 bag of barley
1 tbsp salt
1 tsp garlic powder 1 tsp onion powder
2 tbsp bbq sauce 1 tbsp mccormicks chilly powder
6 cups water to start
put crock pot on high
Do not mix for first 2-3 hours
mix chulent and lower to low ad another 1/2 to 1 cup water if barley seems like it is drying out

best chulent get tons of compliments

amother

Bluebonnet

Mon, May 22 2023, 9:33 pm

amother Tan wrote:

What is the benefit of not mixing?

amother

Green

Tue, May 23 2023, 5:36 am

My cholent is delicious, every week. Always finished. It's the spicing. I spice very generously, no measurements, but it also depends on the size of the cholent...so the bigger the cholent, even more generously. And as a good friend once told me - just when you think you've spiced enough - add a little more Smile

I use sea salt, black pepper, chili powder, cayenne, garlic powder, paprika in moderate amounts. A lot of Montreal steak seasoning and Lawry's garlic salt. A few shakes of hawaj (for soup). A few squirts of ketchup. Recently, I started using more cholent beans and less barley and it's even more delicious.