Cholent recipe?!
Thanks for any help.
Answers: Anybody got a recipe for Cholent I can make in a slow cooker? (crockpot).
Thanks for any help.
Here you go!
1 T. oil
1 large onion, cut into 1" cubes
1 lb. beef (I've used brisket and London broil), cut into 1" cubes
6 medium potatoes, pared and halved
1/2 c. pink beans, rinsed and soaked overnight
1/2 c. barley
1 (16 oz.) can vegetarian beans
1/2 c. ketchup
1 t. seasoned salt
1/2 t. garlic powder
2 T. honey
2 t. onion soup mix (I use Osem)
Hot water
pepper to taste
This recipe should be made in a 4-quart crockpot. Scale down the
quantity if yours is smaller or don't add so much water if yours is
bigger. You should start cooking 3 hours before Shabbos begins.
Put the oil in the bottom of your crockpot and coat the bottom and a
bit of the side (about 2"). This will help keep stuff from sticking
on the bottom too badly. Heat some more oil in a large pan
and saute the onion over medium heat until just starting to turn
translucent. Add the beef and cook just until browned on the outside. (Your
kitchen should smell terrific at this point ). Put the onion and
beef into the crockpot and level it out somewhat. Add the
potatoes, pink beans, and barley. Pour the can of vegetarian beans over the
contents of the crockpot, moving things around a little to get the
sauce to reach the lower layers. In the now empty can, mix the ketchup, salt
garlic powder, honey, and soup mix. Fill up the remainder of the can with hot
water and stir until the consistency is even. Pour into the crockpot, again
moving things around. Add hot water to the crockpot to 1/2" from the rim.
Cook at HIGH until just before candle- lighting. Check to see that the cholent
has not gotten too dry. (This part is a little tricky. Too much water means
you'll get cholent soup. Too little water gets you a very sparse Shabbos
lunch. Just enough water means you'll have a great Shabbos nap.) I usually end
up adding about 1/4 cup of water or enough to bring it back up to 1/2" from
the rim. Lower the setting to LOW. (Very important -- Otherwise, the cholent
will probably burn.)
here one & a web sight with another
Cholent ingredients:
=================
1 cup assorted dried beans, soaked in water; drain water afterwards
1/2 cup pearl barley
1 large onion, chopped
1 celery stalk, diced
2-3 carrots, sliced
6-8 potatoes, cubed
4 Zoglo (veggie) hot dogs, quartered (optional)
Add water just to the surface
The Sauce:
==========
some healthy glubs of Lea and Perrins barbecue sauce (1/4 c.)
(for a Canadian alternative -- Kraft Honey Flavoured Thick & Spicy)
several strong squirts of Heinz ketchup (1/4 c.)
some slow slurps of molasses
about 1/3 a foil pkg. of powdered onion soup mix
2 tsps. paprika
2 cloves garlic crushed
salt and pepper
BTW this is a very forgiving recipe; you can experiment to find the
seasoning you like!
The microwave:
==============
Soak the beans overnight. I use the microwave method. Put 1 cup of
assorted beans in a casserole, cover with 3 cups water. Cook on
high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour.
Drain off all the water and any dried-out floating beans.
The Dutch oven:
===============
Saute onion in a little oil, add celery and carrots.
Add potatoes cut in chunks, the barley and the beans.
Add the seasoning; you can adjust it to your taste.
Add water, almost to the top. Bring it all to a boil.
Let it simmer for about an hour; the beans will still be crunchy.
Remember to stir it occasionally so it doesn't stick to the bottom.
The slow cooker:
================
Next put it in the slow cooker and let it keep overnight on low.
In the morning, I add the Zoglos. You can also add water, but I usually
don't need to. It will thicken overnight.
Stir it in the morning when you get up. Enjoy all afternoon long on
Shabbos!!
Extra treat:
============
Wrap vegetarian kishke in foil and keep warm overnight on top of the cholent.
http://www.jewishmag.com/43mag/cholent/c...
http://www.jewishmag.com/43mag/cholent/c...
there you go my friend, I've never tried it, but I'll definitely give it a go!
slow cooker cholent recipe
Cholent ingredients:
=================
1 cup assorted dried beans, soaked in water; drain water afterwards
1/2 cup pearl barley
1 large onion, chopped
1 celery stalk, diced
2-3 carrots, sliced
6-8 potatoes, cubed
4 Zoglo (veggie) hot dogs, quartered (optional)
Add water just to the surface
The Sauce:
==========
some healthy glubs of Lea and Perrins barbecue sauce (1/4 c.)
(for a Canadian alternative -- Kraft Honey Flavoured Thick & Spicy)
several strong squirts of Heinz ketchup (1/4 c.)
some slow slurps of molasses
about 1/3 a foil pkg. of powdered onion soup mix
2 tsps. paprika
2 cloves garlic crushed
salt and pepper
BTW this is a very forgiving recipe; you can experiment to find the
seasoning you like!
The microwave:
==============
Soak the beans overnight. I use the microwave method. Put 1 cup of
assorted beans in a casserole, cover with 3 cups water. Cook on
high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour.
Drain off all the water and any dried-out floating beans.
The Dutch oven:
===============
Saute onion in a little oil, add celery and carrots.
Add potatoes cut in chunks, the barley and the beans.
Add the seasoning; you can adjust it to your taste.
Add water, almost to the top. Bring it all to a boil.
Let it simmer for about an hour; the beans will still be crunchy.
Remember to stir it occasionally so it doesn't stick to the bottom.
The slow cooker:
================
Next put it in the slow cooker and let it keep overnight on low.
In the morning, I add the Zoglos. You can also add water, but I usually
don't need to. It will thicken overnight.
Stir it in the morning when you get up. Enjoy all afternoon long on
Shabbos!!
Extra treat:
============
Wrap vegetarian kishke in foil and keep warm overnight on top of the cholent.
Cholent
Ingredients
Amount Ingredient Preparation
1/2 cup great northern beans
1/2 cup lima beans
3 pounds potatoes chunked
3 large onions diced
1/2 cup kidney beans
3 cloves garlic
1/2 cup pearl barley
1 x black pepper to taste
15 ounces tomato sauce
Directions
Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans.
Saute onions and garlic in a few Tbsp water until onions are
translucent.
Add barley and beans and cover with water by at least 2".
Bring to boil and cook 30 min over low heat.
Add potatoes and tomato sauce and cook 30 min more.
Place cholent in a crockpot overnight or in a 200 deg F. oven for 8 hrs. or overnight.
Serves: 8 - 10
http://www.recipeland.com/recipe/5832/
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