Best Cholent Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW



Pressure Cooker Cholent or Beef Barley Stew image

I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck

Provided by petlover

Categories     Low Cholesterol

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck roast
1 tablespoon light olive oil
2 large sweet onions
5 garlic cloves
6 -8 small potatoes, peeled
4 -6 fresh carrots
1/2 cup pearl barley
1 (6 ounce) can tomato paste
4 tablespoons brown sugar
1 tablespoon salt
1 teaspoon pepper
3 cups beef broth

Steps:

  • Heat oil in large skillet and brown beef well on both sides and place into pot.
  • Chop coarsely: garlic and onions then place into cooker.
  • Cut carrots into large chunks and put into pot.
  • Peel potatoes and put into pot.
  • Add barley, rinsed until clear, to pot.
  • Place everything else into pressure cooker.
  • Bring to high and cook 2 hours.
  • Let pressure come down naturally before opening.

Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2

BEEF STEW/ CHOLENT FOR CROCK POT



Beef Stew/ Cholent for Crock Pot image

I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer.

Provided by Mirramar

Categories     Stew

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 lb stew meat
3 large sweet potatoes
3/4-1 cup barley
2 onions
2 tablespoons olive oil
2 (14 1/2 ounce) cans chicken stock
1/2 teaspoon garlic salt
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 648.1, Fat 32, SaturatedFat 10.6, Cholesterol 82.1, Sodium 417.1, Carbohydrate 57.9, Fiber 9.8, Sugar 10, Protein 32.2

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

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.

CHOLENT



Cholent image

Cholent is the traditional Sabbath lunch. It can be made in advance and is a hot meal that doesn't require cooking, which is forbidden on Shobbos.

Provided by Food Network

Categories     main-dish

Time 3h52m

Yield 10 to 12 servings

Number Of Ingredients 17

1 pound dried chick peas, soaked overnight
6 chicken thighs, or 2 turkey thighs
2 veal shoulder chops or 1 1/2 pounds veal stew
1 to 2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
8 cloves garlic, coarsely chopped
2 tablespoons dark brown sugar
1 tablespoon ground fenugreek
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
2 carrots, cut into 2-inch pieces
1 1/2 pounds beef kielbasa or smoked bratwurst
1 cup matzo meal
3 eggs
Salt and freshly ground black pepper
Skimmings from the cholent

Steps:

  • Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
  • Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
  • In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
  • Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.

JOAN NATHAN'S CHOLENT



Joan Nathan's Cholent image

Provided by Food Network

Time 8h10m

Yield 8 servings

Number Of Ingredients 12

3 cups chopped onions, plus 1 whole onion with skin
3 tablespoons vegetable oil
3 pounds flanken (short ribs)
2 tablespoons honey
2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight
1/2 cup barley
4 potatoes, peeled and left whole
1/2 head garlic cloves, peeled and left whole
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
3/4 pound marrow bones

Steps:

  • Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
  • In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
  • Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.

CHOLENT BRISKET



Cholent Brisket image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 13

1 cup vegetable oil
1 brisket (about 4 pounds)
Kosher salt and freshly ground black pepper
2 medium Spanish onions, thinly sliced
1 tablespoon paprika
6 garlic cloves, coarsely chopped
2 tablespoons honey
6 small red bliss potatoes (2 pounds), quartered
3 medium carrots, peeled and cut into 1-inch-thick slices
1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
1 cup barley
1 pound beef marrowbones, cut by butcher into 1-inch pieces

Steps:

  • Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
  • Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
  • Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
  • Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 55 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

EASY CHOLENT



Easy Cholent image

A simple cholent made with canned beans. Put in the crock pot just b4 shabbat (Friday) and eat for shabbat lunch (Saturday). The meat can be anything from beef cubes to short ribs to brisket. Use fresh potatoes if you wish.

Provided by Ilysse

Categories     Beans

Time 16h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 -2 lb meat
1 onion, chopped
2 (28 ounce) cans baked beans
1 (15 ounce) can chickpeas
2 (15 ounce) cans potatoes, whole
1 cup barley

Steps:

  • Add all to the crockpot and top with water.
  • Cover and cook on low about 16 hours or until needed.

Nutrition Facts : Calories 418.8, Fat 2, SaturatedFat 0.4, Sodium 837.2, Carbohydrate 90.8, Fiber 17, Sugar 19.5, Protein 17.2

CHIEF OF STAFF CHOLENT (HEBRONITE HAMIM)



Chief of Staff Cholent (Hebronite Hamim) image

Provided by Joan Nathan

Categories     Bean     Beef     Potato     Vegetable     Dinner     Meat     Chickpea     Kosher     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: 10 to 12 servings

Number Of Ingredients 18

1 1/2 cups white or red kidney beans
1 1/2 cups chickpeas
2 large onions, chopped
2 tablespoons vegetable oil
1/2 cup light-brown sugar
1/4 cup water
4-pound beef brisket, with fat
1 cup long-grain rice
1 teaspoon salt
Freshly ground pepper to taste
1 cup parched wheat (frika), bulgur, or barley
4-5 beef soup bones
1 pound kishke
1 pound pearl onions
5 medium potatoes, peeled and halved
6 large eggs in the shell
2 tablespoons baharat, or to taste
4-5 teaspoons beef soup powder or 4 beef bouillon cubes

Steps:

  • 1. On Thursday night, soak the white or red beans and chickpeas in cold water to cover.
  • 2. On Friday morning, in a large heavy pot, sauté the onions in the vegetable oil until translucent. Then add the brown sugar and the water and carefully caramelize the onions over very low heat. Turn off the heat until the remaining ingredients are prepared.
  • 3. Drain the beans and scatter them on top of the onions.
  • 4. Cut the fat from the brisket, dice the fat, and set it aside. Rinse the rice in cold water and then drain; repeat twice more. Season the rice with 1/2 teaspoon salt and a few grinds of black pepper and dot with about 4 tablespoons of cubed beef fat. Place the rice in the center of a sheet of cheesecloth and enclose it loosely, so that the rice can expand. Tie with a thin strip of cheesecloth or twine and set aside.
  • 5. Season the frika, bulgur, or barley with 1/2 teaspoon salt and a few grinds of black pepper, dot with about 4 tablespoons of cubed beef fat, and put it in another piece of cheesecloth. Tie it up loosely.
  • 6. Add the beef bones to the onions in the pot. Set the brisket on top, then the 2 bags of grains, the kishke, pearl onions, potatoes, and eggs. Sprinkle with additional salt to taste, pepper, baharat, and soup powder. Add water to cover, cover the pot, and ring to a boil. Then transfer to a preheated 200-degree oven to cook overnight or put the pot on a blech (a heated asbestos pad which many Jewish cooks use to keep Sabbath dishes warm) over low heat and leave until ready to serve.
  • Joan Nathan shares her tips with Epicurious:
  • •For this dish, Nathan prefers the texture and flavor of dried chickpeas and beans to canned. •Baharat, an Eastern Mediterranean spice blend, generally includes paprika, hot pepper, black pepper, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, and salt. It is available at Middle Eastern markets. If you can't find it, Nathan recommends using your favorites from the list above, being sure to include pepper. •"This dish can easily be made in a slow cooker," says Nathan. "Sauté the onions and place them in the cooker, then add the drained beans and other ingredients. Leave the dish to cook throughout the day or overnight."

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

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

BRISKET CHOLENT



Brisket Cholent image

This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith.

Provided by Lord Neuf

Categories     One Dish Meal

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups lima beans
3 onions, sliced
3 lbs beef brisket
1/2 teaspoon paprika
1 garlic clove, minced
6 red potatoes, quartered
1/2 cup barley (optional) or 1/2 cup oats (optional)
1 bay leaf (optional)
water

Steps:

  • Rinse Beans in Cold Water, If dry, Soak for 8 Hours Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika).
  • In A Dutch Oven, Or OvenProof, Stovetop Pot, Sweat the onions over medium heat.
  • After Onions Brown, Add Barley, Potatoes, Add water, stir slightly before adding Brisket, and covering with water.
  • Simmer for 3 hours. Then Preheat Oven to 200 degrees.
  • Cover Pot and place in oven for overnight.
  • Serve at noon following day.

EDITH KLEIN'S CHOLENT



Edith Klein's Cholent image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 8h30m

Yield Eight servings

Number Of Ingredients 11

1 pound dried Great Northern beans
1/4 cup chicken fat or vegetable oil
2 large onions, chopped
3 shallots, chopped
3 cloves garlic, chopped
2 1/2 pounds boneless flanken or brisket, in 2-inch chunks
1/2 pound pastrami, in one piece
1 tablespoon Hungarian paprika
1 tablespoon honey
1/2 cup pearl barley
Salt and freshly ground black pepper

Steps:

  • Place beans in a bowl, cover with cold water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
  • Heat fat or oil in a large, heavy casserole. Add onions and shallots and saute until golden. Stir in garlic and cook for about a minute. Remove the vegetables from the pan with a slotted spoon, draining them well, and set aside.
  • Brown chunks of beef lightly in the fat and remove them.
  • Preheat oven to 400 degrees.
  • Cut pastrami into 1-inch cubes and stir them into the fat, then stir in the paprika and honey. Return onions, shallots, garlic and beef to casserole. Stir in barley. Drain beans and add them.
  • Add 6 cups boiling water to casserole. Cover and place in oven. Bake for 30 minutes.
  • Reduce heat to 250 degrees and bake 30 minutes longer. Remove lid, season to taste with salt and pepper, then cover casserole with a piece of aluminum foil and replace the lid. Place in oven and allow to bake 7 to 8 hours or overnight.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 7 grams

VEGAN MUSHROOM CHOLENT IN THE CROCK POT



Vegan Mushroom Cholent in the Crock Pot image

This is one I have been looking at for a long time. I haven't tried it yet but wanted to post it here for safe keeping and to allow others to try. From "125 Best Vegetarian Slow Cooker Recipes." I'd probably leave out the celery as I'm not a fan. The time to make does not include overnight soaking. Also, feel free to use a different soaking method, just make sure the beans are soaked and ready to go when you put this in the crockpot.

Provided by ladypit

Categories     One Dish Meal

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup dried navy beans
1 tablespoon olive oil
2 onions (finely chopped)
2 stalks celery (diced)
2 carrots (peeled and diced)
2 parsnips (peeled and diced)
6 garlic cloves (minced)
1 tablespoon ginger (minced)
2 teaspoons paprika
1 teaspoon black peppercorns
4 cups vegetable stock
2 potatoes (peeled and cut into small cubes)
4 large portabella mushrooms
1 cup pearl barley

Steps:

  • Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
  • Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
  • Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
  • Put half the onion and stock mixture into the crockpot. Add half the beans.
  • Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
  • Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
  • Add the rest of the onion/stock mix on top.
  • Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.

Nutrition Facts : Calories 267.7, Fat 2.8, SaturatedFat 0.4, Sodium 31.2, Carbohydrate 52.2, Fiber 13.4, Sugar 4.8, Protein 11.1

BEEF AND BEAN STEW (CHOLENT)



Beef and Bean Stew (Cholent) image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 10h

Yield 4 servings

Number Of Ingredients 8

1 cup dried white beans
1 1/2 pounds boneless beef chuck, cut into 4 equal pieces
4 medium-size potatoes, peeled
1 teaspoon salt
1/8 teaspoon pepper
1 medium-size onion, peeled and quartered
1 1/2 cups water
2 cups chicken broth

Steps:

  • Soak the beans in water to cover for 8 hours, and drain.
  • Preheat the oven to 350 degrees. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
  • Put the pot in the oven for 30 minutes. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours. Do not stir or disturb in any way.
  • Warm the chicken broth. Ladle the stew into soup plates. Ladle the chicken broth over the stew and serve.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 10 grams, Fiber 13 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 6 grams, TransFat 0 grams

CHOLENT



Cholent image

Cholent is a meal made mostly by orthodox Jews. Since orthodox Jews do not cook on the Sabbath, but they want to eat something warm, this is the perfect answer. This is prepared before the Sabbath and then turned on and cooks for approx. 20 hours until lunch time. It is traditionally served with kishke cooked on top of it and then served along side of it.

Provided by Caryn Gale

Categories     Stew

Time 20h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs cubed meat (chuck or flanken)
3 tablespoons onion soup mix
1/4 cup tomato paste
1 large onion
2 tablespoons oil
2 tablespoons brown sugar
8 -10 small potatoes
1/2 cup barley
1/2 cup beans (lima, kidney or chickpeas)
water

Steps:

  • Soak beans overnight and rinse beans.
  • I also rinse the barley.
  • In large frying pan heat oil and add onion.
  • Fry until browned.
  • Add meat cubes and brown.
  • Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
  • Now using a crock pot.
  • Add peeled potatoes.
  • I like them whole, but some like to cut them in chunks.
  • Add soaked and rinsed beans and rinsed barley.
  • Pour sauce and meat mixture over this and try to mix.
  • Add approx 3/4- 1 cup of water or until it is barely covered.
  • Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
  • The entire house will smell amazing.
  • Remove liner from crockpot and let sit about 15 minutes.
  • Stir gently and serve.

Nutrition Facts : Calories 229.3, Fat 3.9, SaturatedFat 0.6, Sodium 78.2, Carbohydrate 45, Fiber 6.4, Sugar 6.5, Protein 5.4

BEST CHOLENT EVER



Best Cholent Ever image

This is a full meal in a pot: ground beef, chicken, spaghetti noodles and potatoes swimming in a savory sauce. Thanks to the Yerushalmi caterer Moshe Goldin for this recipe--the only cholent my family is willing to eat! Note to people doubling or halving the recipe: this is meant to be cooked in layers that completely fill the pot, so change your pot size accordingly and make sure you still have nice separate layers in the new pot, and that it is filled to the top.

Provided by GalicioBocharit

Categories     One Dish Meal

Time 16h55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup oil
1/2 kg ground beef
8 chicken drumsticks
3 large onions, sliced
4 large potatoes, sliced into 1/2-inch thin disks
180 g spaghetti
1 tablespoon paprika
1 teaspoon turmeric
2 tablespoons chicken soup powder
salt & pepper

Steps:

  • You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
  • While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
  • In the meantime, slice the potatoes into 1/2" discs.
  • When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
  • Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
  • Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
  • Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
  • Add the ground beef--it will not be a layer, it's just there for flavor.
  • Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
  • Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.

Nutrition Facts : Calories 1270.9, Fat 60.2, SaturatedFat 14.7, Cholesterol 203.3, Sodium 234.8, Carbohydrate 114.5, Fiber 12.4, Sugar 9.2, Protein 67

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

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

LOW FAT CHOLENT: ISRAELI CHAMINC ISRAELI CHAMIN (KOSHER-MEAT)



Low Fat Cholent: Israeli Chaminc Israeli Chamin (Kosher-Meat) image

It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).

Provided by Smadars Sane Way Cc

Categories     Beans

Time 12h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

450 g pearl barley, well rinsed
450 g white beans, soaked in clean water the night before
1350 g lean beef eye round, 1/8-inch fat
450 g onions, whole (about 4 medium)
850 g potatoes
4 medium potatoes, whole
150 g sweet potatoes, whole (1 large)
1 whole head of garlic (entire bulb)
4 whole eggs (optional)
1/2 cup honey
5 tablespoons sweet paprika (full Tbs)
6 tea bags, just like this... (tea makes it all nicely brown!)
boiled water

Steps:

  • Here it goes -- :.
  • Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
  • Pour boiled water to half the height of the meat.
  • Place the soaked rinsed beans on one side of the pot -.
  • Place potatoes on the other side.
  • Insert barley into cooking bag (preferable made of cloth).
  • On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
  • I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
  • Dilute honey with some warm tab water - and pour all over.
  • Dilute salt with some warm tab water - and pour all over.
  • Dilute the sweet paprika with some warm tab water - and pour all over.
  • Add boiled water to cover it all, make sure it's at least one inch above ingredients.
  • Scatter tea bags. (See picture for the prepared pot.).
  • Preheat oven to 250 F (120 C).
  • Bring to boil on stove.
  • Reduce heat and allow cooking with gentle boil for at least two hours.
  • Move the pot to the oven.
  • Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
  • At night, reduce oven's heat to 215 F (100 C).
  • Check first thing in the morning!
  • See if you need to add some water and reduce or increase oven's heat.
  • The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
  • Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
  • Enjoy!

PARVE CHOLENT



Parve Cholent image

'Cholent' is a slow-cooking stew made for the Jewish Sabbath. 'Parve' simply means meatless. You may have trouble pronouncing the name but you won't have trouble devouring this simple yet hearty stew. This recipe leaves lots of room for variation, so feel free to personalize to your taste.

Provided by MaLizGa

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 19h45m

Yield 12

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
4 potatoes, peeled and cubed
2 cups brown rice
2 beets, peeled and quartered
6 eggs in their shells
2 tablespoons garlic powder
2 tablespoons seasoned salt
1 cup water
salt and pepper to taste
¼ cup olive oil
water to cover

Steps:

  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets.
  • Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
  • Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil.
  • Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
  • Cover with the lid and set your slow cooker on low; cook overnight.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 41.3 g, Cholesterol 81.8 mg, Fat 9.9 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 509.4 mg, Sugar 3 g

Related Topics