Cholent Recipe Oven

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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

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.

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

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

JOAN NATHAN'S CHOLENT



Joan Nathan's Cholent image

Provided by Food Network

Time 8h10m

Yield 8 servings

Number Of Ingredients 12

3 cups chopped onions, plus 1 whole onion with skin
3 tablespoons vegetable oil
3 pounds flanken (short ribs)
2 tablespoons honey
2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight
1/2 cup barley
4 potatoes, peeled and left whole
1/2 head garlic cloves, peeled and left whole
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
3/4 pound marrow bones

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.

CHOLENT



Cholent image

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

1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed
2 tablespoons vegetable oil
1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup red wine
2 medium yellow onions, diced (about 2 1/2 cups)
1 pound small creamer potatoes
4 carrots, peeled and cut into 1-inch chunks
2 cloves garlic, minced
1 cup pearled barley
1/4 cup tomato paste
1/4 cup honey
4 cups beef broth
1 tablespoon apple cider vinegar
Parsley leaves, for garnish

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.

EDITH KLEIN'S CHOLENT



Edith Klein's Cholent image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 8h30m

Yield Eight servings

Number Of Ingredients 11

1 pound dried Great Northern beans
1/4 cup chicken fat or vegetable oil
2 large onions, chopped
3 shallots, chopped
3 cloves garlic, chopped
2 1/2 pounds boneless flanken or brisket, in 2-inch chunks
1/2 pound pastrami, in one piece
1 tablespoon Hungarian paprika
1 tablespoon honey
1/2 cup pearl barley
Salt and freshly ground black pepper

Steps:

  • Place beans in a bowl, cover with cold water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
  • Heat fat or oil in a large, heavy casserole. Add onions and shallots and saute until golden. Stir in garlic and cook for about a minute. Remove the vegetables from the pan with a slotted spoon, draining them well, and set aside.
  • Brown chunks of beef lightly in the fat and remove them.
  • Preheat oven to 400 degrees.
  • Cut pastrami into 1-inch cubes and stir them into the fat, then stir in the paprika and honey. Return onions, shallots, garlic and beef to casserole. Stir in barley. Drain beans and add them.
  • Add 6 cups boiling water to casserole. Cover and place in oven. Bake for 30 minutes.
  • Reduce heat to 250 degrees and bake 30 minutes longer. Remove lid, season to taste with salt and pepper, then cover casserole with a piece of aluminum foil and replace the lid. Place in oven and allow to bake 7 to 8 hours or overnight.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 7 grams

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE



Mom's Authentic Kosher Cholent Recipe image

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

3 onions, quartered
4 tablespoons vegetable oil
4 lbs chuck roast, cut into large chunks
1 cup dry kidney bean
1 cup dried pinto bean
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

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.

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

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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