Tasty Pesach cholent without lots of meat -is it possible?

Anyone have a recipe for this, in a pot? I don't have an oven or crockpot for Pesach.

Sure. How much meat do you consider not a lot?
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Gold Member Joined: Mar 14 2006 Posts: 1879

I'm planning to fry up my onions, which I usually don't do, and to put chicken in instead of meat...

portabello mushrooms. my chulent is always parve.

Fry lots of onions (you start with 4 large, they shrink once cooked) till browned and caramelised. Add generous sprinkle of paprika. You can also add eggs in a shell--delish hamin eggs.

Silver Member Joined: Oct 07 2009 Posts: 612

Could someone post a whole recipe please?

I would be using a pot or a pan in the oven.
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Executive Member Joined: Dec 19 2011 Posts: 277

You can use ground meat and mix it in (you would need to cook b4) Or you can make a meatloaf in the cholent.... Both yummy

Saut�e onions
Add wine, prunes, and spices
Mix ground meat in and let it separate so it's like a meat sauce
Add potato and sweet potato cubes
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Last edited by ra_mom on Tue, Apr 10 2012, 9:07 pm; edited 1 time in total

Pesach Cholent

3 Russet or Idaho potatoes, peeled and chunked
2 jumbo carrots, peeled and cut into 3/4" slices
1 onion, diced
4 tsp kosher salt OR 2 2/3 tsp regular salt
2 1/2 cups water (2 cups if using a crockpot liner- I think it comes out better this way)
1 lb. meat, cut into chunks (or less if you want)

Combine all ingredients in crockpot. Cook on LOW for 20 hours.

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It's a bit liquidy, but so very tasty. Thinking of adding some ground raw zucchini to the water to thicken the liquid a bit, but great as is. Just might be more aesthetically appealing.

You can also add a roll of pesach kishka.
http://imamother.com/forum/viewtopic.php?t=111223&highlight=kishka

To cook in pot: bring all ingredients to a boil. Place on blech and cook for the duration of Shabbos.
Spot of blech is important. You can keep your tea kettle on the blech near the cholent so that if it cooks too fast you can add more water on Shabbos as necessary.

Gold Member Joined: Sep 22 2009 Posts: 1744

Executive Member Joined: Dec 19 2011 Posts: 277

I usually use matzo meal but I think this would work.....

One package ground meat
3 eggs
2 ground onions
Spices
Sugar

Mix well and place in a loaf pan... It will probably be very mushy but both the eggs and the meat set while cooking so I think it will be fine...if you are worried u can use potato starch but I have never used it so I don't know how it would affect the consistency of the meatloaf

I also grate a potato or 2 into the cholent which makes it a bit thicker.

Executive Member Joined: Dec 19 2011 Posts: 277

Platinum Member Joined: Nov 17 2008 Posts: 5047

Platinum Member Joined: Jan 01 2006 Posts: 48139

we make yapchick instead; that's chicken baked in potato kugel.

Gold Member Joined: Jan 06 2006 Posts: 1159

If you use quinoa on Pesach, it works very nicely in chulent.

Gold Member Joined: Nov 07 2005 Posts: 1105

[quote="chocolate moose"]we make yapchick instead; that's chicken baked in potato kugel.[/quote]

can you post the recipe please. Can you avoid the kugel from turning grey or chewy? Is it a whole chicken or deboned meat?

OP do you do gerbrots, I've made cholent topped with layers of of matzah lightly smered with margerine and seasoning. The results are like a pot pie.

Gold Member Joined: Mar 04 2008 Posts: 1593

A few marrow bones add to the meaty taste very nicely (although they do make it fattier)

Gold Member Joined: Sep 22 2009 Posts: 1744

Thank you a fpr all the ideas. In the end DH wanted me to go with a soup.