Chulent Recipes



Here are the recipes I announced yesterday.

Leora shared her recipes in the comments:
Soak beans (enough to cover the bottom) in crock pot on Thursday night. Rinse the beans in the a.m.
Put in new water, enough to more than cover the beans. Add barley (about a layer’s worth?). Cook on high. After a while, add some cut-up potatoes (one or two). Add salt. Other spices you might add: pepper, chili ppr, paprika, cumin. I sometimes add cumin. About one hour before Shabbat, add pieces of lamb stew or a lamb shank. Switch to lower crockpot setting for all Shabbat.
If too watery, add some oatmeal to the top. Or purposely add enough water so you can add the oatmeal on the top.

DYS shared the special ingredients that make up his “secret” vegetarian cholent:
– I usually add less potatoes & more meat substitutes, (cut up veggie burgers, lots of seitan).
– Often, instead of potatoes, I use kneidels (matzo balls). Use a little extra matzo meal to make them more solid.
– If you’re not vegan, throw in a whole bunch of hard boiled eggs, sans shell.
– Lots of fresh garlic! (personal preference – you can leave this out if you choose).
– Here comes the part that really makes the difference:
Instead of putting in a lot of water, I replace at least half of the water with plain soymilk. (I usually use Edensoy for this. It’s pareve and more suitable than the “Silk” type products, which are too sweet.)
– For flavoring I use mushroom soup mix. Somehow this gives it a much richer flavor than the oniony flavorings people use for meat chulents.
– Throw in a whole box of onion or garlic Tam Tam crackers. They might dissolve completely but they’ll give your chulent an incredibly rich flavor. Trust me!

As for Jew Wishes she sent her recipe via email:
I use the crock pot as it is easier, using beef stew meat. It doesn’t have to be made with brisket, but if you use brisket cubed, the time is a bit longer. You must figure how much you want to make in order to cook it, my recipe with the brisket is for about eight people. The crockpot is great, fill it and it cooks on its own.
3/4 – 1 pound cubed beef brisket
4 potatoes, diced
two sweet potatoes peeled and cubed
1/4 cup dry kidney beans
1/2 cup barley
1 chopped onion
1-2 cloves minced garlic, depending on taste
2 tablespoons honey
2 tablespoons ketchup, or one tablespoon ketchup and one of barbeque sauce (it’s tangy)
1 tablespoon soy sauce
1 tablespoon onion soup mix
I don’t use salt, but if you must, 1 tablespoon
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon of ginger

You can add carrots, too, if you want.
Combine all of the ingredients in at least a 6-quart slow cooker. Put the meat in first. Once everything is in, fill with water at least 2 inches over the top of the ingredients. Cook on high for 1 hour. Then, turn to low and continue cooking for another 6-7 hours (testing after 6 hours).

Mom in Israel has a lovely post about her mother and chulent.

The Jew and the Carrot posted a Vegan recipe for chulent last Frebruray after a discussion on whether we should share meals with non-Jews.