Spices/Sauces for cholent?

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Post  Thu, May 18 2017, 10:27 am
What do you put in to give a good, spicy taste?
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Post  Thu, May 18 2017, 10:35 am
Following. I've decided recently that my cholent is a bit blah. Would love to hear ideas to spice it up and add more flavor. I was thinking maybe barbecue sauce? Anyone put this in theirs? Or honey?
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Post  Thu, May 18 2017, 10:42 am
My mother claims paprika is the key. DH prefers cumin. It's all a matter of preference.

I've heard of people adding molasses, BBQ sauce, honey, ketchup, soda, or even beer to add flavor. A friend once put cherry Coke in but it was far too sweet for my taste.

One family I know uses a can of baked beans instead of the usual chulent bean mix.

Some people like regular potatoes and some prefer sweet potatoes or a mix of both. Most people stick to the traditional barley, but others use wheatberries, quinoa, or even rice and lentils.

There's a "machlokes" as to what cut of meat comes out best and if you should brown it before putting it in. Some people like to sauté onions but I can't be bothered.

My family loves kishka but others swear by potato kugel or eggs as add-ins.

Your best bet is to experiment with various combinations until you find the one that works for your family.

Last edited by Rutabaga on Thu, May 18 2017, 11:04 am; edited 1 time in total
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Post  Thu, May 18 2017, 10:56 am
I put a spicy sesame teriyaki, about a half a cup, and it comes out great!
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Post  Thu, May 18 2017, 1:47 pm
Spicy paprika (Pereg makes a good one) and garlic. An onion. Maybe some chili powder. Keep it simple.
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Post  Thu, May 18 2017, 1:52 pm
I second hot paprika.

Lots of garlic.

Lots of salt and black pepper. (But don't go overboard on the black pepper.)

I usually layer the cholent when I (rarely) make it - the onions are at the bottom with a thin layer of oil so they get sautéed without having to use another pot or too many extra steps. Then I stir everything together.

I use hot duck sauce sometimes, other times some honey.
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Post  Thu, May 18 2017, 1:54 pm
BBQ sauce and honey give a heavy, almost burned flavor to cholent that cooks so many hours. But I know some people like it.
We like lots of onion, garlic, paprika, salt, and ketchup and brown sugar, and a marrow bone.
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Post  Thu, May 18 2017, 2:02 pm
I put salt, cumin, black pepper, paprika and garlic spice.
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Post  Thu, May 18 2017, 2:06 pm
I put paprika, garlic (powder & fresh), salt, black pepper, ketchup and tomato sauce.
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Post  Thu, May 18 2017, 3:23 pm
Smoked paprika, cumin, garlic, onion powder, salt, cayenne pepper, and diced tomatoes
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Post  Thu, May 18 2017, 3:50 pm
LOts of salt
Lots of onion powder
garlic powder
Lots of diced onions (at least 2)
montreal Steak seasoning

I find the trick is also the right amount of water and cooking temp.
I was using a different crock pot for a while and even with the same everything I couln't get the taste right.
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Post  Fri, May 19 2017, 12:10 am
Paprika, garlic powder, salt, onion soup mix, white pepper, cumin.
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