Author Topic: Cholent recipes  (Read 28720 times)

Offline az

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Re: Cholent recipes
« Reply #100 on: November 20, 2020, 03:15:49 AM »
any advice on gluten free cholent?

Offline YitzyS

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Re: Cholent recipes
« Reply #101 on: November 20, 2020, 07:02:01 AM »
any advice on gluten free cholent?
Rice?

Offline YitzyS

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Re: Cholent recipes
« Reply #102 on: November 20, 2020, 07:03:19 AM »
any advice on gluten free cholent?
Never tried it, but here's a recipe: https://www.kosher.com/recipe/gluten-free-cholent-5190

Offline Freecountry

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Re: Cholent recipes
« Reply #103 on: November 20, 2020, 07:55:08 AM »
Tip: Put beef fat in your cholent. Make sure it's the white fat the type that will render down, and NOT the silver skin/connective tissue. Where I live some stores sell little bags of it, and it's real cheap. I also have beef fat from when I trim a rack of ribs, it's how I get every pennies worth. Just put a couple of pieces in and it will give your cholent an incredibly rich and delicious flavor, because as they say fat is flavor.
Don't put any oil in your cholent the fat will melt and make your cholent oily just with real beef flavor.
My cholent is as simple as can be but very delicious! All I put in it is beans, barley, flanken, beef fat, potatoes, onions, garlic and kishke. I spice it with salt and pepper. It is simple but like this i get the most beefy flavored cholent, and not one diluted with random sweeners ie ketchup, or diluted with some vegetable oil.

Offline Jellybelly

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Re: Cholent recipes
« Reply #104 on: November 20, 2020, 08:19:54 AM »
Rice?
+1
Just swap the barley for rice and don’t change anything else.
You won’t  be able to taste the difference

Offline yesitsme

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Re: Cholent recipes
« Reply #105 on: November 20, 2020, 08:26:07 AM »
And swap  cholent mix with Navy beans it won't be so heavy

Offline yungermanchik

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Re: Cholent recipes
« Reply #106 on: November 20, 2020, 09:06:19 AM »
Cholent Recipe for 2 (or 3)

You will need:
2 quart crock pot
Small size liners

Ingredients:
overflowing handful of barley
small handful of beans
2 medium potatoes (chunks)
1 smallish onion (diced)
3 cloves fresh garlic  (sliced)
1 Meat Packet*
Water to cover
salt
pepper
paprika
1 squirt ketchup
3 long squirts honey

*meat packet= when you buy meat, get kolichel (some places call it cholent melt-away) and flanken. cut the kolichel into 1/6ths and each flanken piece in half. Put one of each type into a small freezer bag and freeze.
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Offline YitzyS

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Re: Cholent recipes
« Reply #107 on: November 20, 2020, 09:32:46 AM »
Tip: Put beef fat in your cholent. Make sure it's the white fat the type that will render down, and NOT the silver skin/connective tissue. Where I live some stores sell little bags of it, and it's real cheap. I also have beef fat from when I trim a rack of ribs, it's how I get every pennies worth. Just put a couple of pieces in and it will give your cholent an incredibly rich and delicious flavor, because as they say fat is flavor.
Don't put any oil in your cholent the fat will melt and make your cholent oily just with real beef flavor.
My cholent is as simple as can be but very delicious! All I put in it is beans, barley, flanken, beef fat, potatoes, onions, garlic and kishke. I spice it with salt and pepper. It is simple but like this i get the most beefy flavored cholent, and not one diluted with random sweeners ie ketchup, or diluted with some vegetable oil.
+100

I don't put in extra fat, but I purchase "Gourmet Flanken" or "Gourmet short ribs" in Gourmet Glatt. It's an English cut flanken (cut in wide pieces instead of thin strips). It is marbleized with the delicious white fat that melts into the cholent as it cooks, leaving the cholent tasting sublime.

I've long learned that with this piece of meat, it makes little difference what else goes in - it will be delicious. Fat is flavor, and lacing every bite of cholent with high-quality fat will make it a homerun every time. Cheek meat, kalichal, and any other "cheat meat" that is "so soft" and "fall apart yummy" but lacks the right fat content doesn't replace real fat. The meat may be delicious, but it won't transform the cholent.

(The "English cut" aspect is a plus as well, because the meat doesn't dry out as the fat renders out, so you are left with a delicious piece of meat as well as an excellent cholent.)

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Re: Cholent recipes
« Reply #108 on: November 20, 2020, 09:33:16 AM »
any advice on gluten free cholent?

Just leave out the barley and done? If you don't like the texture try Quinoa.
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Offline YitzyS

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Re: Cholent recipes
« Reply #109 on: November 20, 2020, 09:34:21 AM »
+1
Just swap the barley for rice and don’t change anything else.
You won’t  be able to taste the difference
As per the recipe link I posted above, the correct rice to use would be short grain brown rice. I would assume the type makes a big difference.

Online cholent

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Re: Cholent recipes
« Reply #110 on: November 20, 2020, 09:48:55 AM »
3/4 bag each barley and cholent mix (sometimes I do a 50-50 mix of cholent mix and kidney beans)
Large onion, chopped and sauteed in plenty of oil
One package flanken, browned
Marrow bone
Couple of cloves garlic, chopped
Handful of salt
Generous amounts of pepper, onion powder, garlic powder, paprika
Small squirt bbq sauce. Jack daniels is best but I haven't been able to find recently.
Water

Occasionally I chop up salami and add it as well. It takes the cholent in a very different direction
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Offline Freecountry

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Re: Cholent recipes
« Reply #111 on: November 20, 2020, 10:23:56 AM »
+100

I don't put in extra fat, but I purchase "Gourmet Flanken" or "Gourmet short ribs" in Gourmet Glatt. It's an English cut flanken (cut in wide pieces instead of thin strips). It is marbleized with the delicious white fat that melts into the cholent as it cooks, leaving the cholent tasting sublime.

I've long learned that with this piece of meat, it makes little difference what else goes in - it will be delicious. Fat is flavor, and lacing every bite of cholent with high-quality fat will make it a homerun every time. Cheek meat, kalichal, and any other "cheat meat" that is "so soft" and "fall apart yummy" but lacks the right fat content doesn't replace real fat. The meat may be delicious, but it won't transform the cholent.

(The "English cut" aspect is a plus as well, because the meat doesn't dry out as the fat renders out, so you are left with a delicious piece of meat as well as an excellent cholent.)
Absolutely! I used to buy those cuts and make my cholent with them, but it is expensive compared to regular flanken (and by regular I mean NOT imported) so I wanted to see if I can cheapen it out and the beef fat option works great too!
And once we're on the beef fat topic, another great use for beef fat is to melt it down in a pan and use it to baste steaks. It will take your steak to the next level!

Offline yesitsme

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Re: Cholent recipes
« Reply #112 on: November 20, 2020, 10:45:28 AM »
BTW which part of the cow is shabbos meat? Is it next to the yapchick meat or the mock cheek?

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Re: Cholent recipes
« Reply #113 on: November 20, 2020, 10:57:21 AM »
BTW which part of the cow is shabbos meat? Is it next to the yapchick meat or the mock cheek?

Next to the Shabbos cereal

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Re: Cholent recipes
« Reply #114 on: November 20, 2020, 10:59:49 AM »
+100

I don't put in extra fat, but I purchase "Gourmet Flanken" or "Gourmet short ribs" in Gourmet Glatt. It's an English cut flanken (cut in wide pieces instead of thin strips). It is marbleized with the delicious white fat that melts into the cholent as it cooks, leaving the cholent tasting sublime.

I've long learned that with this piece of meat, it makes little difference what else goes in - it will be delicious. Fat is flavor, and lacing every bite of cholent with high-quality fat will make it a homerun every time. Cheek meat, kalichal, and any other "cheat meat" that is "so soft" and "fall apart yummy" but lacks the right fat content doesn't replace real fat. The meat may be delicious, but it won't transform the cholent.

(The "English cut" aspect is a plus as well, because the meat doesn't dry out as the fat renders out, so you are left with a delicious piece of meat as well as an excellent cholent.)
Buy Flanken ends from NPGS. Shloimy's sometimes selss those as bones.
Feelings don't care about your facts

Offline Euclid

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Re: Cholent recipes
« Reply #115 on: November 20, 2020, 11:05:30 AM »
Buy Flanken ends from NPGS. Shloimy's sometimes selss those as bones.
Seasons carries them as well.

Offline biobook

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Re: Cholent recipes
« Reply #116 on: November 20, 2020, 11:53:15 AM »
I notice many mentions of "pareve cholent" on DDF, but not how to make it.  Is that phrase just a description of something sent by the UPS method?  Or does someone have an actual recipe?

Offline yungermanchik

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Re: Cholent recipes
« Reply #117 on: November 20, 2020, 12:09:32 PM »
I notice many mentions of "pareve cholent" on DDF, but not how to make it.  Is that phrase just a description of something sent by the UPS method?  Or does someone have an actual recipe?
It's just any cholent recipe without the meat and with some oil instead.
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Offline yesitsme

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Re: Cholent recipes
« Reply #118 on: November 20, 2020, 12:25:00 PM »
Margarine
["-"]

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Re: Cholent recipes
« Reply #119 on: November 20, 2020, 12:31:01 PM »
I notice many mentions of "pareve cholent" on DDF, but not how to make it.  Is that phrase just a description of something sent by the UPS method?  Or does someone have an actual recipe?

This recipe is for a 6 qt crockpot:

1 crockpot liner (this is very important for the final step)
2 TBS oil
1 onion
3 pounds of potatoes
4 oz barley
2 cans of beans of your choice
Seasoning and sauce of your choice

1) Pour water under the crockpot liner so it doesn't melt onto the pot
2) slice the onion and "saute" in the oil on high
3) peel and chop potatoes and add it along with the remainder of the ingredients to the bag.
4) turn the crockpot to low and cook overnight
5) On Motzei Shabbos, take the entire untouched bag and throw it into the trash