Cholent recipe

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  • Rachel
    Member
    • Teacher

    Still trying to nail down the perfect chulent recipe. Please share your tips or if you really feel you have the “perfect cholent”. (I happen not to like it myself – but my DH & guests do lol.)

    6 years, 4 months ago
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    Replies

  • Hadas
    • Nutritionist

    best tip i’ve gotten was to fry the onions in a pan before, like not in the bottom of the cholent pot. other than that i find the basic spices can make the best cholent-salt, pepper, paprika and garlic powder

    1+
    December 27, 2017

  • Naomigi

    I like cooking the onions with the flanken and some olive oil and Lawrys seasoned salt for a long time, the meat releases a lot of its juice and that makes for a really flavorful base. Also, use soy sauce!

    2+
    December 28, 2017

  • Workingmom

    I find the meat makes all the difference and I like to use good bbq sauce
    Meal mart kishke gives great taste too

    1+
    December 28, 2017

    • Shiffs
      • Salesperson

      What meat do you recommend?

      0
      December 28, 2017

  • Shiffs
    • Salesperson

    Honey – lots of it is a hidden gem!

    1+
    December 28, 2017

  • Edavidov

    The best Chulent trick is to cook it as long as possible before Shabbos!!!
    Also a good ratio of beans and barley?????

    0
    December 28, 2017

  • shefshev

    we use skirt steak it makes the cholent so flavorful and salty

    1+
    December 28, 2017

  • Rachel
    • Teacher

    Wow – really interesting idas. It’s sooo interesting to hear to hear all the differ. “Secrets” we all have.

    1+
    December 28, 2017

  • cheved

    we also use the lawreys seasoning salt and its really good!

    0
    December 31, 2017

  • Shani85

    I use skirt steak in. Y choke the literally so good be quits a salty meat it gives so much flavor to the cholent

    0
    January 11, 2018
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