Need good step by step chulent recipe for first timer ASAP

I'm sick of the take out chulent that we usually have on shabbos so this week I will attempt at making my own.
I like it liquidy, with a lot of beans and spicy, anyone wanna share their recipe?

PS. I'm gonna make it now (thursday afternoon) and we'll have it for supper tonight and if its good then ill use it for shabbos and if its not good then ill just buy and try again next week.
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its a little after u posted but...here it goes
cholent meat,potatoes(2per person)any beans(1/4cp per person)onions(2lrg onions per 6potatoes)paprika,salt,charif
saute chopped onions,add chopped meat,until sizzling (with lots of oil) add paprika until everything is red add tsp of salt,add cubed potatoes and beans(that have soaked overnight,or cooked till tender in another pot) mix until everything is coated(still cooking on the fire)add enough water till it covers everything in the pot.cook on low flame for about 1hr(its for the beans to be tender)taste,adjust with salt add charif
just before shabbos,refill w/water till it covers the contents
I rarely use beans but when I do its red beans.
hatzlacha

Active Poster Joined: Sep 03 2007 Posts: 86

If you don't live in Israel, substitute crushed red pepper flakes for charif.

thanks mrs.leo,I forgot

Platinum Member Joined: Aug 12 2007 Posts: 20496

Simple cholent:
Ingredients:
1/2 - 1 lb meat for cholent if it's just you and your husband
a couple of bones (marrow if you can get them)
1 onion
Oil for frying
1/4 - 1/2 cup dry beans, total (start with navy beans)
1/4 - 1/2 cup barley
2 potatoes if you like that in your cholent
ketchup
salt
pepper

Put the beans in a container. Cover with a lot of water. Let the beans soak overnight, or at least a few hours. This is supposed to take some of the gas out. You can change the water once or twice if you want, but it's not necessary.
In meat pan/pot, saute the onions in a little bit of oil until golden. Don't let them burn. Put the whole piece of meat in the pan and brown the meat on all sides. Brown really means it sort of turns greyish. When one side is greyish, turn the meat over so the other side browns too. Try and do that to all sides, to seal in the meat juices.
Place the meat and onions into whatever pot you want the cholent in. If you are making it in the oven, an oven-proof heavy pot with a good cover. Or else, put it in the crock pot.
Add the soaked beans without the water they soaked in. Add the barley. Add the potatoes. Add about 1/4 cup ketchup, salt and pepper to taste. Add water to cover, and then some, since you like soupy cholent.
Bring to a boil. Then, lower the heat so that the cholent simmers for a long, long time. Either keep in the crock pot or transfer to the oven (yours is broken, I think) and keep at 220 F until you take it out on Shabbat morning.
It will not be good Thursday night. You can make it Thursday then taste it Friday morning to see if you like it. Cholent has to simmer (cook at low heat) for at least 6-8 hours to be good.
Before Shabbat, make sure the mixture has enough water in it to cover. It's better to have more water in your cholent than a dried-up burnt one. As you get more experienced, you will be able to play around with bean amounts and water amounts, to get it just the way you like it.
Cholent is the most simple and delicious food you can make.
Good luck!

Posted: Thu, Apr 03 2008, 5:15 pm Post subject:

Mrs leo, your cholent must cook the whole day in order for it to be edible for supper. So go ahead, make it now but don’t count it.

Pull out a slow cooker or crock pot, or your best pot that won’t stick.

My favorite pot is an 8 qt. slow cooker.

Fill half the pot with water. Add ¾ pack of Great Northern Beans, and a sprinkling of speckled beans. Add 2 tbs. barley or basmati rice (the rice will end up looking just like barley!)

Now, sprinkle paprika until the color changes. I would say maybe 5 tablespoons?

Add 2 flat teaspoons salt, ¾ flat teaspoon black pepper

3 cloves of garlic peeled, or punch out three from those frozen ones.

Meat: Add in whatever meat you have that looks nice: Cheek meat, cholent meat, ribs, frankfurters, marrow bones.

Close the cover and watch it become cholent. Keep an eye on it about once every hour to check if it’s becoming too sticky, and then add some water.

Tonight, put it in the fridge and tomorrow, continue simmering it on a low flame until Shabbos. You can add some kugel, eggs, and kishka too!

I’ll check back later to see if you have some great questions.
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Chulent is not a science... It is an art.
By WIF

Where's the coffee and the soy sauce, Mah Pitom?

Posted: Thu, Apr 03 2008, 6:48 pm Post subject:

Not for beginners!

coffee and soy sauce in chulent??

Diamond Member Joined: Apr 03 2006 Posts: 4473

Cut up a few potatoes and onions in chunks and place in crockpot. Add 2-3 cloves of garlic. Then add beans/barley I would say 1 cup each depending on the size of your crockpot. Then put the meat on top. Squirt ketchup all over and 2-3 small squirts of BBQ sauce. Sprinkle onion soup mix liberally all over. THen whatever spices you want - salt/pepper/garlic. Pour water over to cover all ingredients. Put on high until shabbos- and turn on low right before shabbos.
My chulent gets rave reviews!

another first timer here, I never cook cholent! (embarrassed to say who I am) most people think I'm quite a balubusta but cholent is something I never do. Anyway, I am doing Tamiri's recipe. You explained it exactly how I need it - very clear and easy to follow steps. Thanks!

Gold Member Joined: Jan 09 2007 Posts: 1807

y do ppl cook it and then put it in the fridge to reheat? I never got that part. I put mine up early friday morning, and leave it cooking till shabbos morn. y would u put something fresh in the fridge?

Platinum Member Joined: Aug 12 2007 Posts: 20496

Platinum Member Joined: Aug 12 2007 Posts: 20496

Posted: Fri, Apr 04 2008, 8:58 am Post subject:

Right before Shabbos, I usually double the water in the pot! You will get the feel after having a dry cholent one week, and a soupy one the next...

Active Poster Joined: Mar 09 2008 Posts: 39

Honey in cholent is also amazing with ketchup or marinara sauce. I also put in salt, thyme, basil and garlic powder. And recently I've started alternating between brown rice and barley. More digestable - and it comes out great.

Diamond Member Joined: Apr 03 2006 Posts: 4473

Posted: Fri, Apr 04 2008, 10:25 am Post subject:

I throw everything in the cholent pot ... meat, onions, potatoes, fresh garlic, barley, paprika, garlic powder, black pepper, salt (no beans) some water then add a kishka on top ... voila ... it's ready when I am ...

but cannot stand that smell in the middle of the night ... nor whilst I enjoy my morning coffee ...
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NUTso but cute ~ things balance out Nervous