Crock Pot Chulnt Recipes

SLOW COOKER CHOLENT

Steps:

• Add potatoes and onions to the bottom of the slow cooker.
• Add beef on top of the potatoes and onions. Sprinkle salt and pepper top of the beef.
• Scatter the pearl barley and the beans on top of beef. Pour broth on top of all the food.
• Top with paprika and honey.
• If all the food isn't covered in liquid, add enough water until all ingredients are fully covered.
• Cook on low for 10-12 hours, stirring occasionally and adding more water if necessary.

CROCK POT CHULNT

Steps:

• Clean and place great northern bean in water to soak for approximately 2 hours.
• About 30 minutes before soaking time is complete, sprinkle salt and pepper on beef.
• In a skillet, brown the beef on all sides.
• Place great northern bean on bottom of 4-6 quart crock pot.
• Place browned meat over the beans.
• Dissolve the bouillon cubes and soup mix in the 3 cups hot water.
• Pour the broth and grape juice over the beans and beef.
• Add as much hot or boiling water as needed to completely cover both beans and beef.
• Add 1-2 cups more hot water.
• Let cook on low for 5-6 hours until beans are tender.
• Mix in tomato paste, drained garbanzo beans and barley.
• Cook for 2-3 more hours until barley is tender.
• You may need to add more water if barley isn't tender and cook for 30 more minutes.
• Enjoy!

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE

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.

CHOLENT

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.

FUNKY CHOLENT

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.

BEEF STEW/ CHOLENT FOR CROCK POT

Steps:

• Slice up onions and sautee in the 2 tablespoons of olive oil until translucent
• Cut up the sweet potatoes into medium sized chunks and place in crock pot.
• Put the barley, chicken stock, stew meat, and onions into the crock pot.
• Add the garlic salt and paprika.
• Cook on low for 6 hours.