Cholent meat

Senior Member Joined: Jan 18 2006 Posts: 128

I have been having some problems with my cholent meat that it's too dried out, and I have used so many kinds of meat. the butcher told me to get colicky, that the longer you cook it, it just gets softer, but I manage to dry it out every time. I have tried using a smaller crockpot and filling it to the top, using a larger pot, putting it on low the whole time, putting it on high for some time then on low, putting meat on the top and bottom, using frozen and unfrozen meat. I don't know what else to try! my cholent is liquidy, so if I add more water I'm afraid it will be too soupy. can anyone help? Confused

Posted: Mon, Jul 17 2006, 8:05 pm Post subject: re: cholent meat

try cheekmeat. It is so soft you have to put it into the cholent in one piece, put it on the bottom with beans on top. it will practically fall apart as you take it out on shabbos from the crockpot, it's so soft and moist.

Senior Member Joined: Sep 28 2005 Posts: 127

We use beef for stew (it's already cut into strips) and "Shabbos meat." They're both soft and moist, just depends on your taste. Cheek meat is extremely soft (melts in your mouth) but can be very fatty.

Platinum Member Joined: Jan 01 2006 Posts: 48156

I use chicken for the cholent. I have had better luck with that.

Gold Member Joined: Mar 28 2005 Posts: 1069

use s/t with bones-flanken or s/t I'll use lamb chops. they're actually cheaper... or now in the summer I've ben using ribs. comes out real good.

Senior Member Joined: Jan 18 2006 Posts: 128

thankd for these suggestions, but I have used all different kinds of meat, and nothing seems to help. a friend uses colicky and hers was very moist and falling apart, and the butcher says it's even better than cheekmeat. does anyone have ideas about how I can maybe do something to the whole cholent or the crockpot to make it turn out better?

Posted: Wed, Jul 19 2006, 12:43 am Post subject: re: Cholent meat

Why don't you try cooking the meat first seperately for a bit before putting the cholent up?

Posted: Wed, Jul 19 2006, 3:12 am Post subject: re: Cholent meat

I use regular cholent meat ( I guess like stew meat or something) and fry it seperately in a pan with spices before adding to the cholent, and it hasn't fallen apart yet!!!! Give it a try!

Active Poster Joined: Jul 28 2006 Posts: 68

try cheek beaf its really good.

Gold Member Joined: Jul 27 2005 Posts: 1034

Gold Member Joined: Aug 28 2006 Posts: 1842 Location: NJ

I used to put flanken and marrow bones. A friend told me that cheek meat is even better, so I tried cheek meat and marrow bones. The kids went nuts over the meat. It was buttery soft!

Silver Member Joined: Oct 16 2006 Posts: 693

The #1 cholent meat is cheekmeat! It is so mushy and soft that it'll just fall apart. It's the best. YUM

Posted: Mon, Oct 23 2006, 3:31 pm Post subject: re: Cholent meat

I know someone who puts everything else in the pot and then, on top of it all, she puts plain turkey mince, with no additives at all, straight from the package! Smile

She uses pearl barley and potatoes with no beans but I think that you can put beans in easily - it probably works with any cholent. Thumbs Up

Delicious! Razz

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Diamond Member Joined: Oct 24 2005 Posts: 4689

The meat dries out and the rest of the cholent doesn't? I don't see how that's possible. You don't mean it's too tough? I've used pupicks(too salty if you use a lot of them), colechl, turkey bones (delicious but the bones make it very hard to ladle out), turkey stew (excellent) marrow bones (beyond delicious but now verboten due to the fat content)...and I cook the cholent several hours Thursday night. when it goes on the blech Friday it's really ready to eat.

there is always going to be a charred layer on the bottom of the pot--that's the nature of the beast. You can't expect otherwise when a pot full of starchy material sits, unstirred , on a fire overnight. Is that what you mean by "dried out"? Otherwise I just can't fathom how you can have a piece of meat dry out when it's immersed in a liquid.