Cholent secret ingredient

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View latest: 24h 48h 72h

4thebooks

Wed, Jan 05 2022, 8:18 pm

I put honey and salt! That’s it, less is more!

lukshin

Wed, Jan 05 2022, 8:27 pm

HILY wrote:

Do you have or know of a secret ingredient that takes the cholent to the next level?

I know of people putting almost everything edible like jam, dates, soy sauce, coffee etc.

Our cholent is quite traditional and I want to hear if there's something that can upgrade it!

Put the onions on the bottom of the crockpot...If you have time keep them overnight in the crockpot then make the cholent the next day....

-add a whole garlic head in a bag....
-add a little hot sauce....

honeymoon

Wed, Jan 05 2022, 8:30 pm

Lots of onions, beef neck bones or riblets, bone-in flanken, cayenne pepper...

Surrendered

Wed, Jan 05 2022, 8:40 pm

My chulent is rich and very tasty bh.
Here the recipe:
Bag mixed chulent beans
Sauted onion
Onion soup mix- generous
Salt
Paprika
Black pepper
White pepper

Optional, you can add any of the following:
Gravy or any other meat
Potatoes
Hot dogs
Potatoe kugel
Kisha
Eggs (chulent eggs are heaven)
Barley
Sweet potatoes

Last edited by Surrendered on Fri, Jan 07 2022, 5:07 am; edited 3 times in total

erm

Wed, Jan 05 2022, 8:46 pm

hot sauce
barbecue sauce
marrow bones
chopped onions

Beingreal

Wed, Jan 05 2022, 8:55 pm

mintgreen wrote:

Honey! Put a generous squirt it's heaven

Me too! Also lawry's salt garlic powder onion powder ketchup, and meat, rice, onions Paprika and chicken.

Mindfully

Wed, Jan 05 2022, 9:01 pm

Black pepper and fresh garlic. Then some more black pepper.

MOF

Wed, Jan 05 2022, 9:07 pm

Sauteed onions, bbq sauce, soy sauce, oregano, cumin, salt, garlic powder, paprika, marrow bones, cheek meat, flanken

Chana Miriam S

Wed, Jan 05 2022, 9:19 pm

Beer

feigeleh

Wed, Jan 05 2022, 9:53 pm

Tomato paste
Silan
Mustard
Paprika
Garlic
Marrow bone
Duck fat

Cookiegirl ↓

Wed, Jan 05 2022, 9:55 pm

Italian Dressing (got that from a caterer....it's "mic drop" next level)

↑ MiracleMama

Wed, Jan 05 2022, 10:40 pm

Rubber Ducky wrote:

Trim the fat off before putting lamb in the cholent. I use either lamb shank, which is not fatty, or lamb neck, which needs considerable trimming.

Ty. Shank is a good idea. I think I had used lamb riblets. Awful.

Bnei Berak 10

Thu, Jan 06 2022, 6:44 am

Fry spices onions fresh garlic and meat or chicken. It gives great colour
Use a cast iron pot. It's the very best.
spices: black pepper salt sweet paprika powder and smoked paprika powder.
Add 1 tbsp honey with the liquid

MEM2586

Thu, Jan 06 2022, 2:48 pm

Mccormik's Brown Sugar Bourbon Spice Blend

↑ Cheiny ↓

Thu, Jan 06 2022, 4:14 pm

Cookiegirl wrote:

Italian Dressing (got that from a caterer....it's "mic drop" next level)

Never heard of that… how much do you put in?

↑ Cheiny

Thu, Jan 06 2022, 4:15 pm

Bruria wrote:

Tomato sauce or paste

I tried that once and it made it very sour.

HH613

Thu, Jan 06 2022, 4:20 pm

Putting in kishka (without wrapping it!) and letting it disintegrate into the cholent gives it amazing flavor!!! I often split a kishka and put in half wrapped (to actually eat) and half unwrapped to become part of the cholent. Makes such a difference

vanillatwilight

Thu, Jan 06 2022, 5:06 pm

I use bones, marrow is best, but others work as well.
Roast them in the oven at a high temp around 425 until they are browned, maybe 20 min, depends on size of bones, then add to cholent along with any fat that melts off.

Gracie

Thu, Jan 06 2022, 6:27 pm

Baked beans Smile

yaye

Thu, Jan 06 2022, 6:30 pm

McCormick chipotle garlic spice. And onion soup mix.

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