Chulent Alternatives

[dovy2]

I'm not much of a chluent guy, and usually get away shabbos day with some cold cuts, kugel and maybe genechtike chicken, but with this year first day yom tov is Shabbos, I don't feel comfortable with that, and looking for something tasty (meaty) that can stay hot without  drying up.
Any ideas?
(chicken left in the hot plate, although I love it, it's not so presentable)

[chbochur]

I'm not much of a chluent guy, and usually get away shabbos day with some cold cuts, kugel and maybe genechtike chicken, but with this year first day yom tov is Shabbos, I don't feel comfortable with that, and looking for something tasty (meaty) that can stay hot without  drying up.
Any ideas?
(chicken left in the hot plate, although I love it, it's not so presentable)

Yapchik?

[Thrifty]

Slice a lot of onions on the bottom of a pot/crockpot.  Add in some potatoes and then add a full layer of minute steaks on top.  Season well with salt, pepper, paprika, and garlic powder. (I season each layer separately but, if you are into rubs, add some spices to the onions and potatoes and also do a rub of spices on the meat before adding it.)  Cook on low from before Shabbos until you are ready to eat it.  Do not add any water as the onions will produce a lot of liquid.  Alternatively, you can do the same thing in a deep-dish 9x13 pan and keep it in the oven at a low temp overnight (200-225 degrees).  If you are leaving it in the oven you can add a pan of water to the oven to help prevent the meat from drying out.

[Abebee]

Yapchik?

+1 Yapchick in a crock-pot. Throw in some bones, flaken and enjoy

[Yehuda57]

Chicken and rice with plenty of liquid to keep it moist, meaty minestrone soup, chili.

[~King Lake~]

Chicken and rice with plenty of liquid to keep it moist, meaty minestrone soup, chili.

Not everyone is ready to eat rice at the seudah

[lubaby]

Sous vide roast / brisket. Hot and fresh Shabbos afternoon.

[dovy2]

Slice a lot of onions on the bottom of a pot/crockpot.  Add in some potatoes and then add a full layer of minute steaks on top.  Season well with salt, pepper, paprika, and garlic powder. (I season each layer separately but, if you are into rubs, add some spices to the onions and potatoes and also do a rub of spices on the meat before adding it.)  Cook on low from before Shabbos until you are ready to eat it.  Do not add any water as the onions will produce a lot of liquid.  Alternatively, you can do the same thing in a deep-dish 9x13 pan and keep it in the oven at a low temp overnight (200-225 degrees).  If you are leaving it in the oven you can add a pan of water to the oven to help prevent the meat from drying out.

Thanks!
Sounds (and hopefully tastes) delicious.. Gonna try this..

[Euclid]

Sous vide roast / brisket. Hot and fresh Shabbos afternoon.

https://www.star-k.org/articles/kashrus-kurrents/6469/sous-vide-cookers-on-shabbos/

Many poskim hold that it's not permitted on shabbos.

Discussed here too
https://forums.dansdeals.com/index.php?topic=77814.msg2642578#msg2642578

[Dan]

Whole Pastrami in a crock pot is easy and delicious.

[Euclid]

Whole Pastrami in a crock pot is easy and delicious.

Ends up being pulled? Can't imagine you can slice it after 18 hours of cooking

[AsherO]

Brisket in a crock pot?

[Dan]

Ends up being pulled? Can't imagine you can slice it after 18 hours of cooking

Slices perfectly. It's cooked in the sealed bag that it comes in from the store.

[AsherO]

Bakhsh in a rice warmer

[Yehuda57]

onions ... crockpot... potatoes ... meat ...

Sounds like cholent but ok

[AsherO]

Sounds like cholent but ok

It’s different without the beans

[aygart]

https://betweencarpools.com/no-oven-on-crock-pot-bbq-brisket-is-the-perfect-hot-main-dish/

[aygart]

On a side note, has anyone here tried keeping burnt ends overnight for shabbos morning?

[Euclid]

On a side note, has anyone here tried keeping burnt ends overnight for shabbos morning?

I'd imagine you'd lose the sticky crust

[aygart]

I've placed a corned beef wrapped in foil and coated with a Carolina Gold BBQ sce on top of the cholent and it was amazing and sliced great. If I have the smoker going then I smoke it first too.