Moms Authentic Kosher Cholent Recipes

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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.

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

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