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-> Recipe Collection
out-of-towner
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 Sun, Aug 11 2019, 8:02 pm
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I don't make Cholent often, but putting in a large chunk of pastrami adds a TON of flavor (and fat).
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librarygirl
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Sun, Aug 11 2019, 8:02 pm
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If you want to know the secret to a good cholent I'll tell you... the more fatty meat ( I use flanken) you put in, the better it tastes. Zehu!
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yidisheh mama
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Sun, Aug 11 2019, 8:07 pm
This is how I do it...
soak beans and barley overnight.
saute onion and garlic.
while onions saute, rinse beans really well in a sieve.
once onions are done, add meat (flanken, cholent meat, pastrami chunk or whatever type or combo you like. Fattier meat is usually better) to lightly sear both sides and let is pick up the caramelized onion flavor.
add water and beans and potatoes if you want. I like adding a lot of water so the cholent doesn't turn into one big, heavy mush and you can actually feel the different flavors and textures, but that's a matter of taste.
if you put marrow bones (adds amazing flavor) put into one of these mesh cooking bags so the marrow actually stays in the bone
Put salt- a lot, freshly ground black pepper, paprika, and little bit of smoked paprika.
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erm
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Sun, Aug 11 2019, 8:20 pm
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I add hot sauce, bbq sauce and red wine in addition to the spices
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Pink Flamingo
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Sun, Aug 11 2019, 8:32 pm
| WindowMagic wrote: | | The fact that the chulent is inconsistent means your amounts are inconsistent or your method is. I use the same recipe - ingredients/amounts and method - every week. Laugh at me for using a real recipe but comes out amazing every time! |
Can you post your recipe?
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Frumwithallergies
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Sun, Aug 11 2019, 9:25 pm
| WindowMagic wrote: | | The fact that the chulent is inconsistent means your amounts are inconsistent or your method is. I use the same recipe - ingredients/amounts and method - every week. Laugh at me for using a real recipe but comes out amazing every time! |
Would you please share your recipe? It would be so helpful for me.
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mochacoffee
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Sun, Aug 11 2019, 10:00 pm
Woah, thanks for all the advice.
Going to try some of these methods.
Anyone have exact tried and true measurements for an 8 qt crock pot?
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Chana Miriam S
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Sun, Aug 11 2019, 10:04 pm
I don’t eat this anymore but I won a cholent contest with this. I’ve made this for 5 and for 250. It seems to scale up and down well. I spent the past ten years as a caterer and no one ever complained about this.
Plate beef ( fat beef belly)
Beer ( for at home, 1 will do. For catering, I used about a half a dozen or eight)
Baby carrots
Barley
Marrow bones
Onion soup mix - 3tbsp for home, and entire container for 100
Potatoes
Onions
CANT BELiEVE I FORGOT THE KISHKE!!!!!!
Cover with water, cook I. Low in crock pot or 210 f in oven covered
Last edited by Chana Miriam S on Sun, Aug 11 2019, 11:42 pm; edited 1 time in total
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Frumwithallergies
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Sun, Aug 11 2019, 10:06 pm
| andrea levy wrote: | I don’t eat this anymore but I won a cholent contest with this. I’ve made this for 5 and for 250. It seems to scale up and down well. I spent the past ten years as a caterer and no one ever complained about this.
Plate beef ( fat beef belly)
Beer ( for at home, 1 will do. For catering, I used about a half a dozen or eight)
Baby carrots
Barley
Marrow bones
Onion soup mix - 3tbsp for home, and entire container for 100
Potatoes
Onions
Cover with water, cook I. Low in crock pot or 210 f in oven covered |
Thanks!!
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ra_mom
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Sun, Aug 11 2019, 10:10 pm
| lovemytwins wrote: | Woah, thanks for all the advice.
Going to try some of these methods.
Anyone have exact tried and true measurements for an 8 qt crock pot? |
If you're filling the whole 8 quarts, put in 2 heaping tbsp salt, 4 tbsp paprika, and enough chopped onion and garlic. You'll be fine.
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Stars
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Sun, Aug 11 2019, 10:15 pm
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I skip the onions and use good meat. Cheap meat and your cholent won't be the same.
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allthingsblue
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Sun, Aug 11 2019, 10:17 pm
My "secrets":
Flanken with the bones
Kishka
Hot paprika (a lot)
A bit of honey (teaspoon)
In addition to the basics (beans barley potatoes garlic powder salt pepper).
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Chana Miriam S
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Sun, Aug 11 2019, 10:40 pm
| Frumwithallergies wrote: | | Thanks!! |
My pleasure! I’m very pro lots of meat and fat, no beans. For home I used a half a typical pack of barley.
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Woman of Valor
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Sun, Aug 11 2019, 10:50 pm
I am going to post the recipe with the caveat that it makes chulent for 2 to 3 adults in a 6 quart crockpot. You may need to adjust based on your cookware or amount of people in your household. I am giving 100% credit to Rivka Parizad of Table for Two cookbook for this recipe! I have made some minor changes though. Let me know how it comes out!
fatty meat such as cheek meat
1 onion, diced
3 frozen garlic cubes
1 to 1.5 idaho potatoes, very small cubes
1/2 cup barley - rinsed
1/2 cup chulent beans - checked and rinsed
2 Tb oil
2 Tb soy sauce
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
I add a DROP of cumin, 1/2 Tb ketchup (or same amount gefen classic bbq sauce), 1/2 Tb honey, dash pepper.
place all ingredients in crockpot. do NOT need to sear or sautee or pre-cook or pre-soak any ingredients.
water to cover - water should reach 1 inch on top of all ingredients. do not add more water as it cooks, just stir to even out maybe twice on friday.
I cook for 6 hours on high, and then on low from about midday Friday until midday Shabbos.
ENJOY!! We love this recipe
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sheindellaya
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Sun, Aug 11 2019, 11:21 pm
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I put in the same ingredients as op. Nothing besides basic spices but I put it up on Thursday night. We love it that way
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bobeli
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Sun, Aug 11 2019, 11:28 pm
I’m surprised no one posted the real secret ingredient:
Lekoved shabes kodesh
😀
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shanie5
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Sun, Aug 11 2019, 11:36 pm
when I make kishkelach, I know my chulent will taste great. If I leave them out, it's hit or miss.
kishkelach:
2 tsp paprika
1 tblsp sugar
1 tsp salt
1/4 tsp pepper
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
put in a bowl in order given. mix. will form ball. either put in chulent as is (do not wrap) or make into little balls and put in chulent. adds lots of flavor
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Chana Miriam S
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Sun, Aug 11 2019, 11:43 pm
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FORGOT TO SAY KISHKE!!!! Very important!
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mochacoffee
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Fri, Aug 16 2019, 3:26 pm
| shanie5 wrote: | when I make kishkelach, I know my chulent will taste great. If I leave them out, it's hit or miss.
kishkelach:
2 tsp paprika
1 tblsp sugar
1 tsp salt
1/4 tsp pepper
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
put in a bowl in order given. mix. will form ball. either put in chulent as is (do not wrap) or make into little balls and put in chulent. adds lots of flavor |
If I put this in, won't it disintegrate?
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ra_mom
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Fri, Aug 16 2019, 3:44 pm
| lovemytwins wrote: | | If I put this in, won't it disintegrate? |
Skip this for this week and concentrate on seasoning. If you didn't add your meat yet, put in all ingredients besides for meat. Season very very well with salt, paprika, garlic and onion. Then TASTE the liquid on a spoon. Keep seasoning until liquid is very tasty, just a bit salty.
Then add the meat.
You can't go wrong.
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