Best 3 Classic Chulent Recipes

Chulent, a traditional Jewish stew, is a hearty and flavorful dish that has been enjoyed for centuries. This classic recipe simmers overnight, resulting in tender meat, plump beans, and a rich, savory broth. The dish is typically served with fresh challah bread for dipping and a variety of side dishes such as pickles, hard-boiled eggs, and kugel. Chulent is a staple of Jewish cuisine and is often served on special occasions such as Shabbat and holidays. This article provides three variations of the classic chulent recipe, each with its own unique flavor profile. The Traditional Chulent recipe is a timeless classic that uses beef, barley, and potatoes as its base. The Yemenite Chulent recipe adds a unique blend of spices and herbs, including fenugreek, turmeric, and cumin, for a warm and aromatic dish. Finally, the Moroccan Chulent recipe incorporates sweet dried fruits, nuts, and honey for a sweet and savory twist. No matter which variation you choose, you're sure to enjoy the comforting and delicious flavors of this classic Jewish stew.

Here are our top 3 tried and tested recipes!

TRADITIONAL CHOLENT

Traditional Cholent image

This traditional, slow-cooking stew is a hearty, stick-to-your-ribs kind of meal that truly satisfies. It can be made overnight or in a just a few hour with our modified version. No matter how your prepare it, the meat and potatoes will turn out fork tender, savory, and delicious.

Provided by Jodi Luber

Categories Main Dish

Time P1DT18m

Number Of Ingredients 10

Ingredients

3-4 lbs. Kosher chuck roast or brisket, cut into large pieces ((ask your butcher to cut it for you))
1 lb. dried lima beans
3 large onions, cut into chunks
4 tbsp. canola or vegetable oil
1 garlic clove, minced
3 lbs. small potatoes, peeled
1 small bay leaf
2 tbsp. flour or corn starch
Kosher salt, pepper and paprika
boiling water to cover the meat

Steps:

Soak beans overnight and drain next day. In a Dutch oven, brown onions in hot oil on medium heat. Remove onions and set aside.
Rub the meat with a combination of salt, pepper and paprika and then brown the meat in the same pot that you browned the onions.
While the onions were browning, in a separate pot, start to boil enough water to cover the meat.
When the meat is browned, add the lima beans, garlic, potatoes, and bay leaf, onions and mix together. Add the flour at the end. Pour boiling water over the mixture just to cover it. Cover the pot tightly and bring to a boil.
At this stage you can do one of two things: 1) If you wish to cook overnight to observe Sabbath guidelines of no cooking, heat oven to 400 degrees and set a rack to accommodate your Dutch Oven. Place Dutch oven into the oven and reduce heat to 250 and cook overnight until noon the next day, OR: 2) Continue to cook on the stove for 3-4 hours on low heat. You may need to add a little water now and then to maintain a gravy-like consistency with the meat (check the meat every hour or so), stirring occasionally.

CHOLENT

Cholent image

This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it's ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you're ready to serve.

Provided by Food Network Kitchen

Categories main-dish

Time 18h40m

Yield 8 servings (about 13 cups of stew)

Number Of Ingredients 15

Ingredients

1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed
2 tablespoons vegetable oil
1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup red wine
2 medium yellow onions, diced (about 2 1/2 cups)
1 pound small creamer potatoes
4 carrots, peeled and cut into 1-inch chunks
2 cloves garlic, minced
1 cup pearled barley
1/4 cup tomato paste
1/4 cup honey
4 cups beef broth
1 tablespoon apple cider vinegar
Parsley leaves, for garnish

Steps:

Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.

CHOLENT

Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Steps:

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your cholent a more complex flavor and texture.
Add barley or rice: This will help to thicken the cholent and make it more filling.
Use a variety of meats: This will also give your cholent a more complex flavor. Common meats used in cholent include beef, chicken, and lamb.
Add vegetables: Vegetables will add flavor, texture, and nutrients to your cholent. Common vegetables used in cholent include potatoes, carrots, onions, and celery.
Season your cholent well: Cholent is a hearty dish that can handle a lot of seasoning. Common seasonings used in cholent include salt, pepper, garlic, paprika, and cumin.
Cook your cholent low and slow: Cholent is traditionally cooked overnight, allowing the flavors to meld and develop. If you don't have that much time, you can cook it on low heat for a shorter period of time.
Serve your cholent with a variety of toppings: Common toppings for cholent include hard-boiled eggs, chopped parsley, and sour cream.

Conclusion:

Cholent is a delicious and hearty dish that is perfect for a Shabbat meal or any other special occasion. It is a versatile dish that can be easily customized to your own taste. With a little planning and effort, you can make a cholent that your family and friends will love.