Moms Authentic Kosher Cholent Food

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

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

Ingredients

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.

KOSHER VEGETARIAN CHOLENT

Kosher Vegetarian Cholent image

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.

Provided by Dragoness

Categories Stew

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups dried large lima beans
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 stalks celery, thinly sliced
2 large potatoes or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
4 cups hot water
salt
fresh ground pepper

Steps:

Soak the beans overnight, then drain.
Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
Put in slow cooker.
Add the potatoes, carrots, beans, bay leaf and paprika.
Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
Add salt and pepper to taste.
Cover tightly and cook on low 18-24 hours.
Taste and adjust seasonings, if necessary.
Makes four very generous servings.

Nutrition Facts : Calories 444.1, Fat 4.4, SaturatedFat 0.7, Sodium 78.8, Carbohydrate 84.9, Fiber 19.6, Sugar 11.6, Protein 19.5

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