Cholent Recipes

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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

CLASSIC CHOLENT



Classic Cholent image

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

2 yellow onions, chopped
2 small potatoes, cubed
2 pounds beef stew meat, cubed
2-4 marrow bones, optional
1 cup pearl barley
1⁄2 cup kidney beans
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1⁄2 teaspoon chili powder
2 tablespoons honey
1 kishka, optional
3-4 cups of water
Salt and pepper to taste

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



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.

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

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

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.

CHOLENT



Cholent image

Cholent is the traditional Sabbath lunch. It can be made in advance and is a hot meal that doesn't require cooking, which is forbidden on Shobbos.

Provided by Food Network

Categories     main-dish

Time 3h52m

Yield 10 to 12 servings

Number Of Ingredients 17

1 pound dried chick peas, soaked overnight
6 chicken thighs, or 2 turkey thighs
2 veal shoulder chops or 1 1/2 pounds veal stew
1 to 2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
8 cloves garlic, coarsely chopped
2 tablespoons dark brown sugar
1 tablespoon ground fenugreek
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
2 carrots, cut into 2-inch pieces
1 1/2 pounds beef kielbasa or smoked bratwurst
1 cup matzo meal
3 eggs
Salt and freshly ground black pepper
Skimmings from the cholent

Steps:

  • Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
  • Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
  • In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
  • Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.

CHOLENT



Cholent image

A savory slow-cooked stew for Shabbat with meat, potatoes, and beans. Also known as chamin, dafina, or skhina.

Provided by Tori Avey

Categories     Main Course

Time 17h20m

Number Of Ingredients 17

2 1/2 lbs large red potatoes, (peeled and halved (for a smaller slow cooker, use 2 lbs))
2 whole onions, (chopped)
2 1/2 lbs beef stew meat or brisket, (cut into chunks (for a smaller slow cooker, use 2 lbs))
2 marrow bones
1 cup dried beans - (lima, pinto, chickpeas, red beans (not kidney), or a mixture)
1/2 cup pearl barley or coarse-grain kasha ((optional - for gluten free, do not use pearl barley))
3 whole garlic cloves
6 eggs ((optional))
1/2 tsp black pepper ( (if spice sensitive use 1/4 tsp))
1 quart low sodium chicken broth
1 tbsp kosher salt
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp cumin
1/4 tsp cayenne ((if spice sensitive use just a pinch))
1 kishke ((optional - we never add this, but many families like it))
Water ( (varies))

Steps:

  • In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel.
  • Sprinkle the onions over the potatoes.
  • Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker.
  • Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.
  • If using eggs, rinse them well and then tuck them into the meat. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.
  • Pour the liquid over the cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it's usually another 1-2 cups of water in our slow cooker-- it will vary; I usually add a bit more liquid if using grains, because they will soak it up.
  • Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn't, set it to warm until ready to serve.
  • It will look a bit medieval when it's done cooking! Don't worry, just dig in and you'll see that it's perfectly cooked below the surface. Peel the eggs before serving the cholent.
  • To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees F for 12-16 hours.

Nutrition Facts : Calories 248 kcal, Carbohydrate 33 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 656 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

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CHOLENT RECIPE | JEWISH RECIPES | PBS FOOD
Saute the chopped onions in the oil and brown the meat. Place the honey on the bottom of an 8-quart casserole and heat a few minutes until caramelized. …
From pbs.org


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