Best 2 Cholent Brisket Recipes

**Cholent: A Taste of Jewish Heritage**

Cholent, a traditional Jewish stew, is a hearty and flavorful dish that has been enjoyed for centuries. It is typically prepared on Friday before the Sabbath and cooked overnight, allowing the flavors to meld and develop. Cholent is typically made with beef, barley, and potatoes, but can also include other ingredients such as beans, lentils, and vegetables. Recipes can vary widely depending on regional and family traditions, with each cook adding their own unique touch. This article presents a collection of diverse cholent recipes, offering a culinary journey through Jewish history and culture. From the classic Ashkenazi cholent to the Yemenite hamin, these recipes showcase the diverse culinary traditions within the Jewish diaspora. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating a delicious and memorable cholent that will warm your heart and soul.

Check out the recipes below so you can choose the best recipe for yourself!

CHOLENT BRISKET

Cholent Brisket image

Provided by Molly O'Neill

Categories dinner, casseroles, main course

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
1 brisket (about 4 pounds)
Kosher salt and freshly ground black pepper
2 medium Spanish onions, thinly sliced
1 tablespoon paprika
6 garlic cloves, coarsely chopped
2 tablespoons honey
6 small red bliss potatoes (2 pounds), quartered
3 medium carrots, peeled and cut into 1-inch-thick slices
1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
1 cup barley
1 pound beef marrowbones, cut by butcher into 1-inch pieces

Steps:

Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 55 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

BRISKET CHOLENT

Brisket Cholent image

This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith.

Provided by Lord Neuf

Categories One Dish Meal

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups lima beans
3 onions, sliced
3 lbs beef brisket
1/2 teaspoon paprika
1 garlic clove, minced
6 red potatoes, quartered
1/2 cup barley (optional) or 1/2 cup oats (optional)
1 bay leaf (optional)
water

Steps:

Rinse Beans in Cold Water, If dry, Soak for 8 Hours Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika).
In A Dutch Oven, Or OvenProof, Stovetop Pot, Sweat the onions over medium heat.
After Onions Brown, Add Barley, Potatoes, Add water, stir slightly before adding Brisket, and covering with water.
Simmer for 3 hours. Then Preheat Oven to 200 degrees.
Cover Pot and place in oven for overnight.
Serve at noon following day.

Tips:

Choose the right cut of beef: Brisket is the traditional cut of meat for cholent, but you can also use chuck roast or short ribs. Look for a piece of meat that is well-marbled with fat, as this will help to keep it moist during the long cooking process.
Brown the meat before cooking: Browning the meat in a pot or Dutch oven before adding it to the slow cooker will help to develop its flavor and create a rich, flavorful broth.
Use a variety of vegetables: Potatoes, carrots, onions, and barley are all classic cholent vegetables, but you can also add other vegetables such as parsnips, turnips, or celery. Be sure to cut the vegetables into large pieces so that they hold their shape during cooking.
Season the cholent well: Cholent is traditionally seasoned with salt, pepper, garlic, and paprika. You can also add other spices such as cumin, coriander, or turmeric. Be sure to taste the cholent before serving and adjust the seasonings as needed.
Cook the cholent low and slow: Cholent is traditionally cooked overnight, but you can also cook it for a shorter period of time on a lower setting. The longer you cook the cholent, the more tender the meat and vegetables will become.

Conclusion:

Cholent is a delicious and hearty dish that is perfect for a Shabbat meal. It is easy to make and can be tailored to your own taste preferences. Whether you are a traditionalist or you like to experiment with new flavors, you are sure to find a cholent recipe that you will love.