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What do you do with shank kolichel

 
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funloving









  
Post Posted: Thu, Jul 22 2010, 6:58 pm       Post subject: what do you do with shank kolichel
I always see this in the store and I was wondering what do you do with it?
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louche









  
Post Posted: Thu, Jul 22 2010, 7:37 pm       Post subject: re: what do you do with shank kolichel
Make cholent or stew.
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egam









  
Post Posted: Thu, Jul 22 2010, 8:30 pm       Post subject: re: what do you do with shank kolichel
I make it in a crock pot. Put kolichel, add a can of mushrooms, pour 1 can (about 15oz) of tomato sauce on top. Cook in on high fo 4 hours. It comes out very good.
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mindyme









  
Post Posted: Thu, Jul 22 2010, 11:29 pm       Post subject: re: what do you do with shank kolichel
I'm assuming this is a cut of meat. what language is that? what does it mean?
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louche









  
Post Posted: Fri, Jul 23 2010, 8:42 am       Post subject: Re: re: what do you do with shank kolichel
mindyme wrote:
I'm assuming this is a cut of meat. what language is that? what does it mean?


Yiddish, but I have no idea what it means. It's a very lean cut, which is why I like it, and tough, which is why it's good for long, slow cooking in lots of liquid, like cholent or stew.
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Rochelly









  
Post Posted: Fri, Jul 23 2010, 9:58 am       Post subject: re: what do you do with shank kolichel
put onion "rings" on the bottom of the crock pot with a bit of oil...
dump meat in crock pot...
pour a can of cranberry sauce on top....
cook on LOW for about 6-8 hours....
turn over every few hours....

DELISH!! The roast always comes out really soft!
I always get compliments on this and it couldn't be eisier Very Happy
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Mrs Bissli









  
Post Posted: Fri, Jul 23 2010, 1:23 pm       Post subject: re: what do you do with shank kolichel
Is is the same with shin of beef? If so, looooong stewing to break down the hard muscle. It makes the most flavourful beef broth. I use pressure cooker for 45min or so with enough water to cover, salt & pepper, a bit of dry wine, a few garlic cloves, whole peeled onion, whole peeled carrots and a few ribs of celery, comes very soft, almost falling apart. Adjust seasoning (add soy sauce if too watery), serve with cooked egg noodle, whatever green garnishes (chopped salad onions, julienne peppers/courgettes, corriander leaves) for noodle soup one-bowl dish.
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