Best Cholent Ever Recipes

CHOLENT

Steps:

• Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
• Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

CLASSIC CHOLENT

Steps:

• 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE

Steps:

• In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• Add meat, and brown well on all sides.
• Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• Preheat oven to 200 degrees F (95 degrees C).
• Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

CLASSIC CHULENT

Steps:

• Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.

BEST CHOLENT EVER

Steps:

• You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
• While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
• In the meantime, slice the potatoes into 1/2" discs.
• When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
• Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
• Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
• Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
• Add the ground beef--it will not be a layer, it's just there for flavor.
• Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
• Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.

VEGAN CHOLENT

Steps:

• Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 35 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
• Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
• Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
• Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.
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BEST CHOLENT RECIPE EVER - JEWISH OVERNIGHT STEW IN A DUTCH OVEN

Steps:

• Heat some olive oil in a pan. Add a whole onion, turning it every minute or so so that a new part is browning. When it begins to brown, add your meat, and sear it. Turn off your flame once your meat has been browned.
• Peel 5 medium sized yellow waxy potatoes (such as Green Giant Klondike Goldust or Yukon Gold) and cut in half or leave them whole.
• Cover your potatoes with water. Turn your flame back on and while it's heating season your cholent, adding all the "seasoning" ingredients and giving it a stir. Bring to a boil, reduce to a simmer, and cook about half an hour or until your potatoes begin to soften but aren't falling apart.
• Add your barley. Add water if necessary to cover your barley, plus an inch, and let it simmer uncovered until the barley is cooked (about half an hour). Add water if needed as it cooks.
• Make sure you have a thin later of water covering your cholent, and that the meat is totally submerged. Set it on your Shabbat hot plate to cook overnight.

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Steps:

• Soak the beans in water overnight.
• When ready to cook, drain the beans.
• Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
• In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
• Add potatoes. Cook, covered, on low heat for 30 more minutes.
• Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.