Hearty And Delicious Cholent For A Crowd Recipes

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HEARTY AND DELICIOUS CHOLENT FOR A CROWD



Hearty and Delicious Cholent for a Crowd image

As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. We often add 4 or 5 loaves of frozen kishke too, but when I tried to put that in the list of ingredients, the website did not recognize "kishke" as a viable ingredient. (I think many cardiologists would agree) Hope you enjoy it as much as we do.

Provided by Sarah Chana

Categories     Stew

Time P1DT12h15m

Yield 40-60 serving(s)

Number Of Ingredients 12

5 lbs potatoes, peeled and cut into large chunks
2 large onions, chopped
5 lbs beef (flanken, short ribs, or chuck steak with the bone)
1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans)
3 lbs barley
6 tablespoons salt
4 tablespoons garlic powder
1 cup ketchup
1 cup barbecue sauce (we prefer KC Masterpiece original recipe)
1 tablespoon black pepper
2 -3 tablespoons onion soup mix (optional)
water

Steps:

  • In an 18 qt electric roaster, layer ingredients in order listed.
  • Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
  • Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
  • Shabbat Shalom!

Nutrition Facts : Calories 568.6, Fat 41.1, SaturatedFat 16.9, Cholesterol 56.2, Sodium 1189.4, Carbohydrate 40.2, Fiber 7.5, Sugar 4, Protein 10.4

SLOW COOKER CHOLENT



Slow Cooker Cholent image

Provided by Shannon Epstein

Time 12h10m

Number Of Ingredients 14

2 pounds beef cut into 2-inch chunks
1 pound potatoes, chopped
1 large onion, peeled and chopped
3/4 cup pearl barley, rinsed
1/3 cup red kidney beans, cooked
1/3 cup dried great northern beans, rinsed
1/3 cup dried pinto beans, rinsed
4 cups low-sodium beef broth
1-2 cups water (if needed)
2 tablespoons honey
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
2-4 eggs (optional)

Steps:

  • Add potatoes and onions to the bottom of the slow cooker.
  • Add beef on top of the potatoes and onions. Sprinkle salt and pepper top of the beef.
  • Scatter the pearl barley and the beans on top of beef. Pour broth on top of all the food.
  • Top with paprika and honey.
  • If all the food isn't covered in liquid, add enough water until all ingredients are fully covered.
  • Cook on low for 10-12 hours, stirring occasionally and adding more water if necessary.

Nutrition Facts : Calories 364 calories, Sugar 6.9 g, Sodium 737.6 mg, Fat 6.1 g, SaturatedFat 2.5 g, TransFat 0.1 g, Carbohydrate 39.9 g, Fiber 7.6 g, Protein 37.3 g, Cholesterol 130.6 mg

TRADITIONAL CHOLENT



Traditional Cholent image

This traditional, slow-cooking stew is a hearty, stick-to-your-ribs kind of meal that truly satisfies. It can be made overnight or in a just a few hour with our modified version. No matter how your prepare it, the meat and potatoes will turn out fork tender, savory, and delicious.

Provided by Jodi Luber

Categories     Main Dish

Time P1DT18m

Number Of Ingredients 10

3-4 lbs. Kosher chuck roast or brisket, cut into large pieces ((ask your butcher to cut it for you))
1 lb. dried lima beans
3 large onions, cut into chunks
4 tbsp. canola or vegetable oil
1 garlic clove, minced
3 lbs. small potatoes, peeled
1 small bay leaf
2 tbsp. flour or corn starch
Kosher salt, pepper and paprika
boiling water to cover the meat

Steps:

  • Soak beans overnight and drain next day. In a Dutch oven, brown onions in hot oil on medium heat. Remove onions and set aside.
  • Rub the meat with a combination of salt, pepper and paprika and then brown the meat in the same pot that you browned the onions.
  • While the onions were browning, in a separate pot, start to boil enough water to cover the meat.
  • When the meat is browned, add the lima beans, garlic, potatoes, and bay leaf, onions and mix together. Add the flour at the end. Pour boiling water over the mixture just to cover it. Cover the pot tightly and bring to a boil.
  • At this stage you can do one of two things: 1) If you wish to cook overnight to observe Sabbath guidelines of no cooking, heat oven to 400 degrees and set a rack to accommodate your Dutch Oven. Place Dutch oven into the oven and reduce heat to 250 and cook overnight until noon the next day, OR: 2) Continue to cook on the stove for 3-4 hours on low heat. You may need to add a little water now and then to maintain a gravy-like consistency with the meat (check the meat every hour or so), stirring occasionally.

PAREVE CHOLENT



Pareve Cholent image

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

Provided by SuperRebbetzin

Categories     Soups, Stews and Chili Recipes     Stews

Time 11h20m

Yield 6

Number Of Ingredients 17

1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Steps:

  • Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g

BEST CHOLENT RECIPE EVER - JEWISH OVERNIGHT STEW IN A DUTCH OVEN



Best Cholent Recipe Ever - Jewish Overnight Stew in a Dutch Oven image

You can make this cholent recipe using other dishes, but the texture is by far the best in a dutch oven.

Provided by Menucha Citron Ceder

Categories     Main Dish

Yield 8

Number Of Ingredients 12

1 lb meat (Steak tends to dry out. We get the cheapest non-steak meat)
1 whole yellow onion (peeled)
5 Yukon Gold potatoes
1/2 lb pearled barley
2 T olive oil (for frying)
Water as needed
1 T paprika
1 T Onion powder
1 T garlic powder
1 T Iodized Salt
1/2 cup ketchup ((optional))
1/4 cup honey or duck sauce

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.

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