Chulent for 2 recipe

amother

Chambray

Thu, May 16 2024, 7:27 pm

As the base, I would try
1 potato
.25 lb meat
1/2 cup beans/barley
Depending on your pot set up, probably in the 3 cups of water range, give or take

Cheiny

Thu, May 16 2024, 7:53 pm

amother Chambray wrote:

As the base, I would try
1 potato
.25 lb meat
1/2 cup beans/barley
Depending on your pot set up, probably in the 3 cups of water range, give or take

1 potato and 1/4 lb. meat for 2 people to share? I’d eat more than that by myself…

amother

Steel

Thu, May 16 2024, 8:03 pm

Cheiny wrote:

1 potato and 1/4 lb. meat for 2 people to share? I’d eat more than that by myself…

But you're also having fish, challah, salads...

When I make cholent for 2, I use the small crockpot and do:
1 potato
1/3 c beans
1/2 c barley
1/2 or 1/3 chunk of "cholent pastrami", prob around .33 or .25 lb
I sometimes add an egg
The crockpot is FULL and the 2 of us don't eat more than half of it

amother

Garnet ↓

Thu, May 16 2024, 9:19 pm

I make cholent for two, I have the perfect amount for shabbos and Sunday supper
I don’t have exact measurements but approximately:

1/2 lb beans
2 beef neck bones
1 knee bone
2-4 Yukon potatoes
3 garlic cloves

I cook up the spices with water and then use that water, enough water to cover everything

I sometimes add sautéed onions otherwise I pour in a little oil

I add apple cider vinegar to bring out the fats from the bones

mi1 ↓

Thu, May 16 2024, 9:40 pm

I always make chulent for 2. Comes out divine every time. This recipe makes for a heavier chulent because of the oil.

2 pieces finger meat/flanken/cheek meat
1/2 pack beans
handful of barley

Spices:
1 T salt
1 T chicken soup mix
2 T paprika
1 T garlic powder
1 T honey
1/2 tsp sriracha
1/2 C oil

Add 8 C of boiling water and let simmer in the crockpot for 24 hours.

amother

↑ OP

Thu, May 16 2024, 11:43 pm

thank you !mi1 wrote:

csfm ↓

Fri, May 17 2024, 3:38 am

mi1 wrote:

[quote]

I know of flanken, of course, but are there other terms for "finger" meat and "cheek" meat, please? I've never heard of those. Tyia. Smile

amother

↑ Garnet ↓

Fri, May 17 2024, 3:40 am

life is fun wrote:

Because it ends up being a full pot anyway 😂

But it is still a smaller recipe than when you make for a full family

↑ csfm

Fri, May 17 2024, 3:48 am

amother Garnet wrote:

This is a great topic, OP! Now that DH and I are empty-nesters, I've been having a lot of trouble reducing my normally large chulent to serve only two.
Please forgive my ignorance, but are the beef "neck" and beef "knee" bones meant to have a lot of meat on them, and are they ever called anything else? Tyia. Smile

amother

White

Fri, May 17 2024, 8:02 am

mi1 wrote:

Your recipe sounds delicious. But can I know why a 1/2 c oil is needed? Meat gives out so much fat...

amother

↑ Garnet ↓

Fri, May 17 2024, 12:38 pm

csfm wrote:

The neck bones have a lot of meat on it, the knee bones are just for fat
I don’t think they’re called anything else
For knee bones I sometimes do sugar bone instead

↑ mi1 ↓

Fri, May 17 2024, 3:24 pm

[quote="csfm"]

Quote:

I know of flanken, of course, but are there other terms for "finger" meat and "cheek" meat, please? I've never heard of those. Tyia. Smile

Not sure. This is finger meat: https://kehillabutcher.com/pro.....-meat

Cheek meat is hard to find as it sells out and there's a limited amount per cow. https://shop.moishas.com/categ.....72465

Forgot to mention, I sometimes add a marrow bone and kishka if I have in the freezer.

↑ mi1

Fri, May 17 2024, 3:28 pm

amother White wrote:

Your recipe sounds delicious. But can I know why a 1/2 c oil is needed? Meat gives out so much fat...

It's my husband's recipe. He used to make it in Yeshiva in Israel (for 10 guys but adapted it for 2.). It probably tastes just fine without the oil, it just adds a certain thick oily texture that I haven't gotten without it. Perhaps with enough bones and fatty meat it'll be just the same.

amother

Watermelon

Fri, May 17 2024, 3:45 pm

csfm wrote:

Beef neck bones just give flavor there's no meat.
Knee bones make things thick and jelly like and omit lots of flavor-they're also used for calfs foot jelly

amother

↑ Garnet

Fri, May 17 2024, 4:23 pm

amother Watermelon wrote:

Beef neck bones just give flavor there's no meat.
Knee bones make things thick and jelly like and omit lots of flavor-they're also used for calfs foot jelly

My beef neck bones have a lot of meat on it