Meat Cholent Recipes

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

Ingredients

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 :

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

Ingredients

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

This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.

Provided by gardner.charles

Categories One Dish Meal

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup kidney bean
1 cup navy beans
1 cup pinto beans
1/2 cup baby lima beans
1/2 cup barley
2 beef bones
2 -3 lbs beef roast (arm or chuck)
3 small diced onions
5 garlic cloves
2 tablespoons kosher salt
1 teaspoon pepper
1/4-1/2 cup diced tomato
1 bunch cilantro
8 medium potatoes

Steps:

Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
Dice the onions and mince the garlic, chop cilantro.
Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
Add potatoes and allow to cook for one hour more.
Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.

Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7

PAREVE CHOLENT

Pareve Cholent image

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

Provided by SuperRebbetzin

Categories Soups, Stews and Chili Recipes Stews

Time 11h20m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Steps:

Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

Shabbat Chamin / Cholent (Meat and Potato Stew) image

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!

Provided by AniSarit

Categories Stew

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
1 onion, chopped
6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
6 eggs, in shell
2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
1/4 cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
kishke, wrapped in foil (also called stuffed derma)

Steps:

Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

Nutrition Facts : Calories 1027.4, Fat 60, SaturatedFat 24.2, Cholesterol 260.9, Sodium 503.8, Carbohydrate 90.5, Fiber 17.4, Sugar 5.5, Protein 32.6

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

Ingredients

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

Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!

Provided by Kishka

Categories Stew

Time 20h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb beef flank steak, cubed
1 cup dried beans, one variety or mixed
1 cup pearl barley
2 yellow onions, cut in quarters
6 red potatoes, peeled or scrubbed with skin on
salt, pepper, onion powder to taste (you'll need a lot more than you think)
1 (14 ounce) can baked beans (optional)
1 slice kishka (optional)
3 tablespoons honey (optional)
2 tablespoons ketchup (optional)
1 teaspoon chili powder (optional)

Steps:

Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!

Nutrition Facts : Calories 433.8, Fat 7.8, SaturatedFat 3.1, Cholesterol 61.2, Sodium 82.9, Carbohydrate 63.2, Fiber 9.4, Sugar 4.6, Protein 28.6

More about "meat cholent recipes"

KOSHER TRADITIONAL MEAT CHOLENT RECIPE - THE SPRUCE EATS

2006-02-05 Before the Sabbath begins, lay 4-6 hard-boiled eggs in their shells on top of the stew in the pot. Cover. The eggs will turn a light brown color and absorb the flavor of the stew. At the meal, gently remove the eggs from the stew, peel away the shells, cut into quarters and serve along with the cholent.
From thespruceeats.com
3.8/5 (16)
Total Time 4 hrs 20 mins
Category Entree, Soup
Calories 342 per serving

Meat Cholent Recipes

CLASSIC CHOLENT

Traditional Ashkenazic slow-cooked cholent is prepared before Shabbat with meat, potatoes, onions, barley, beans, and kishke.

MEAT CHOLENT

CHOLENT

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.

CHOLENT

CHOLENT

This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.

PAREVE CHOLENT

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

FUNKY CHOLENT

CHOLENT

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