CLASSIC CHOLENT
Traditional Ashkenazic slow-cooked cholent is prepared before Shabbat with meat, potatoes, onions, barley, beans, and kishke.
Provided by Melinda Strauss
Categories Main
Time 8h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts :
BEST CHOLENT RECIPE EVER - JEWISH OVERNIGHT STEW IN A DUTCH OVEN
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
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.
CHOLENT
This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it's ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you're ready to serve.
Provided by Food Network Kitchen
Categories main-dish
Time 18h40m
Yield 8 servings (about 13 cups of stew)
Number Of Ingredients 15
Steps:
- Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
- Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
- If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
- Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
- Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.
GOOF-PROOF CHOLENT
Adapted from The New Jewish Holiday Cookbook. I decided to use a written recipe so I wouldn't end up with watery cholent. I omitted the garlic as I don't like it in cholent (my grandmothers never cooked with it!). The meat is tender, the beans firm but cooked through and there's lot of nice gravy. Also, unlike some cholents, you can rewarm it and it's still good. Remember to start the cholent the day before you want to serve it.
Provided by Maxxr
Categories Meat
Time 12h40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
- Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
- Trim meat of all visible fat and cut into 4 - 6 large chunks.
- Saute onions in small amount of oil until they just begin to brown.
- Add meat to pot and brown on all sides.
- Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
- Put potatoes on top.
- Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
- Preheat oven to 350 degrees.
- Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
- Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
- DO NOT STIR WHILE COOKING.
Nutrition Facts : Calories 582.8, Fat 22.8, SaturatedFat 9.1, Cholesterol 78.2, Sodium 325.1, Carbohydrate 61, Fiber 12, Sugar 3.5, Protein 33.7
JOAN NATHAN'S CHOLENT
Provided by Food Network
Time 8h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
- In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
- Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.
BRISKET CHOLENT
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
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.
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from allrecipes.com. I imagine you could do this in a crockpot as well as your oven!
Provided by yooper
Categories Stew
Time 10h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
CHOLENT
Cholent is a meal made mostly by orthodox Jews. Since orthodox Jews do not cook on the Sabbath, but they want to eat something warm, this is the perfect answer. This is prepared before the Sabbath and then turned on and cooks for approx. 20 hours until lunch time. It is traditionally served with kishke cooked on top of it and then served along side of it.
Provided by Caryn Gale
Categories Stew
Time 20h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight and rinse beans.
- I also rinse the barley.
- In large frying pan heat oil and add onion.
- Fry until browned.
- Add meat cubes and brown.
- Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
- Now using a crock pot.
- Add peeled potatoes.
- I like them whole, but some like to cut them in chunks.
- Add soaked and rinsed beans and rinsed barley.
- Pour sauce and meat mixture over this and try to mix.
- Add approx 3/4- 1 cup of water or until it is barely covered.
- Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
- The entire house will smell amazing.
- Remove liner from crockpot and let sit about 15 minutes.
- Stir gently and serve.
Nutrition Facts : Calories 229.3, Fat 3.9, SaturatedFat 0.6, Sodium 78.2, Carbohydrate 45, Fiber 6.4, Sugar 6.5, Protein 5.4
CHOLENT
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Provided by Joan Nathan
Categories dinner, main course
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
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