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Hi what’s a good cholent recipe that’s has a lot of spices and juicy
Beans, spice and juice.
cholent is lemaalah min harecipes. it cannot be defined by ingredients . a great cholent just is
What type of juice, @Joseph? I’ve been experimenting with cholent-esque concoctions, but I’m not confident enough with the results that I can call them anything more than plain old “stew.”
Cranberry juice.
Cranberries are definitely in season, so if you’re serious (and even if you’re not – any cholent is good cholent), I’ll give that a try!
I have never made cholent can someone give me basic directions?
It’s like asking what’s your favorite color. Cholent can be made with so many ingredients and different ways that you will need to try a few before settling on one that will tickle your palate. Having said that, however, it seems that whatever your recipe, ketchup seems to add a zing that appeal to people, whether it’s a bean/barley based cholent or just meat and potatoes. The juiciness you seek depends on the the amount of water.
Ketchup is sweet and I don’t like sweet cholent. My secret blend of herbs and spices is lots of cumin and tamari and lesser amounts of salt and pepper. Of course, lots of onions and garlic, along with potatoes, beans, barley and/or hominy, and meat. I add mushrooms when I happen to have them.
It’s just like I said: There are so many ways to make cholent that one really can objectively say what is a good cholent recipe.
YY: Ketchup may be sweet but the cholent doesn’t taste sweet, just tangy. I myself don’t care for cumin at all nor so many spices that make me thirsty afterwards.
I’ve received many compliments on my chulent. It seems that anything goes when you make this delicious dish. But I make it with chicken most of the time-it’s healthier and tasted just as good!
Mussar, it truly is an individual thing. I myself don’t care for a poultry cholent. I hope the original poster is inspired to start experimenting and come across a unique recipe that hits the spot, even if it isn’t everyone else’s spot.
It’s just like I said: There are so many ways to make cholent that one really can objectively say what is a good cholent recipe.
Heh… I never even make it the same way twice. My way of making cholent is “throw whatever we have in the pot.” So, the meats, sauces, vegetables and mix of spices are different every time.
The Wolf
Try adding some Old Bay – that will add some great spiciness to the mix. If you want really spicy, try some Green Dragon hot sauce from Trader Joe’s.
I think I make the best chulent in telzstone…
Barley, potatoes, onions and goulash meat. salt, curry powder, and sriracha sauce.
best cholent recipe is the mix that your family likes. just experiment and you’ll get it. sefardim use rice and i dont like that. doesnt mean their recipe isnt good. main thing is that a hot stew thing on shabbos is a symbol of yiddishkeit. just do it and enjoy.
add soy sauce!!
We tried BBQ sauce once it had a good taste, sometimes we add wine to give a good taste,for the meat we like Flanken with bone.
i read a recipe that used a small pastrami roast it was unbelievable BUT very fatty
it all depends how everyone like the taste, we like it with Ketchup
my in-laws make it more spicier and no ketchup they add chickpeas to it.
for kishka we add the parve one bec the meat one makes the chulent very oily
we must have tried many different ways to make chulent
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