CLASSIC CHOLENT
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
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 :
TRADITIONAL CHOLENT
This traditional, slow-cooking stew is a hearty, stick-to-your-ribs kind of meal that truly satisfies. It can be made overnight or in a just a few hour with our modified version. No matter how your prepare it, the meat and potatoes will turn out fork tender, savory, and delicious.
Provided by Jodi Luber
Categories Main Dish
Time P1DT18m
Number Of Ingredients 10
Steps:
- Soak beans overnight and drain next day. In a Dutch oven, brown onions in hot oil on medium heat. Remove onions and set aside.
- Rub the meat with a combination of salt, pepper and paprika and then brown the meat in the same pot that you browned the onions.
- While the onions were browning, in a separate pot, start to boil enough water to cover the meat.
- When the meat is browned, add the lima beans, garlic, potatoes, and bay leaf, onions and mix together. Add the flour at the end. Pour boiling water over the mixture just to cover it. Cover the pot tightly and bring to a boil.
- At this stage you can do one of two things: 1) If you wish to cook overnight to observe Sabbath guidelines of no cooking, heat oven to 400 degrees and set a rack to accommodate your Dutch Oven. Place Dutch oven into the oven and reduce heat to 250 and cook overnight until noon the next day, OR: 2) Continue to cook on the stove for 3-4 hours on low heat. You may need to add a little water now and then to maintain a gravy-like consistency with the meat (check the meat every hour or so), stirring occasionally.
CLASSIC CHULENT
This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!
Provided by Niki11784
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 48.8 g, Cholesterol 11.7 mg, Fat 4.5 g, Fiber 7 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 1086.4 mg, Sugar 8 g
CHOLENT
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
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.
CLASSIC CHULENT
This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!
Provided by Niki11784
Categories Everyday Cooking
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 48.8 g, Cholesterol 11.7 mg, Fat 4.5 g, Fiber 7 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 1086.4 mg, Sugar 8 g
CLASSIC CHULENT
This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!
Provided by Niki11784
Categories Everyday Cooking
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 48.8 g, Cholesterol 11.7 mg, Fat 4.5 g, Fiber 7 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 1086.4 mg, Sugar 8 g
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