Cholent D Or Recipes

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FUNKY CHOLENT



Funky Cholent image

Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.

Provided by basg101

Categories     Everyday Cooking

Time 14h

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cubed
5 large potatoes, cubed
1 sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
½ cup pearl barley

Steps:

  • Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  • Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 64.6 g, Cholesterol 49.3 mg, Fat 13.1 g, Fiber 9.9 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 680.5 mg, Sugar 8.2 g

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE



Mom's Authentic Kosher Cholent Recipe image

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

3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

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 image

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

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

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

CHOLENT



Cholent image

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

1 1/2 lbs cubed meat (chuck or flanken)
3 tablespoons onion soup mix
1/4 cup tomato paste
1 large onion
2 tablespoons oil
2 tablespoons brown sugar
8 -10 small potatoes
1/2 cup barley
1/2 cup beans (lima, kidney or chickpeas)
water

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

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