Brisket Cholent Recipes

BRISKET CHOLENT

Brisket Cholent image

This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith.

Provided by Lord Neuf

Categories One Dish Meal

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups lima beans
3 onions, sliced
3 lbs beef brisket
1/2 teaspoon paprika
1 garlic clove, minced
6 red potatoes, quartered
1/2 cup barley (optional) or 1/2 cup oats (optional)
1 bay leaf (optional)
water

Steps:

Rinse Beans in Cold Water, If dry, Soak for 8 Hours Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika).
In A Dutch Oven, Or OvenProof, Stovetop Pot, Sweat the onions over medium heat.
After Onions Brown, Add Barley, Potatoes, Add water, stir slightly before adding Brisket, and covering with water.
Simmer for 3 hours. Then Preheat Oven to 200 degrees.
Cover Pot and place in oven for overnight.
Serve at noon following day.

CHOLENT BRISKET

Cholent Brisket image

Provided by Molly O'Neill

Categories dinner, casseroles, main course

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
1 brisket (about 4 pounds)
Kosher salt and freshly ground black pepper
2 medium Spanish onions, thinly sliced
1 tablespoon paprika
6 garlic cloves, coarsely chopped
2 tablespoons honey
6 small red bliss potatoes (2 pounds), quartered
3 medium carrots, peeled and cut into 1-inch-thick slices
1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
1 cup barley
1 pound beef marrowbones, cut by butcher into 1-inch pieces

Steps:

Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 55 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

MEAT CHOLENT

Meat Cholent image

Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favourite Sabbath dishes was Cholent (primarily a bean dish) because its flavour was not impaired by long, slow cooking; if anything, it was improved. The good houswives would prepare their Cholent on Friday afternoon and place it in the local baker's ovens; the fires were banked, but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after schul (synogogue) services were finished, it would be a delicious hot dish for a hungry family. Cholent may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old fashioned Boston Baked Beans, although it isn't quite so sweet. This Cholent recipe includes meat, a modern refinement of a dish once composed exclusively of beans, simply because many Jewish families could not afford the meat. This Cholent recipe comes to you from The Art of Jewish Cooking by Jennie Grossinger.

Provided by TOOLBELT DIVA

Categories One Dish Meal

Time P4DT20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs beef brisket
2 cups dried lima beans
3 medium onions, diced
1 cup pearl barley
3 tablespoons fat
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ginger
2 tablespoons flour
2 teaspoons paprika

Steps:

Submerge beans in water and soak overnight.
Drain well.
Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.
Sprinkle with salt, pepper and ginger.
Add the beans and barley.
Sprinkle with the flour and paprika.
Add enough boiling water to cover one inch above the mixture; Cover tightly.
Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.
Slice the meat and serve with the barley and beans.

Nutrition Facts : Calories 838.7, Fat 50.7, SaturatedFat 20.7, Cholesterol 129.4, Sodium 702, Carbohydrate 53.7, Fiber 13.2, Sugar 5.8, Protein 41.5

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