How we even have this cholent written down is also a story!
When Between Carpools asked me for my family’s cholent recipe (apparently, it’s known to be an amazing cholent), I happened to have a copy of the recipe that was written down by hand years and years ago.
Awhile back, one of the young husbands in our bungalow colony loved my family’s cholent, so he came to our door to ask for the recipe.
Years later, she sent me a picture of that paper she’s been using as a guide to make her cholent ever since.
Place the 2-3 riblets or beef bones on the bottom of the pot. Add ½ of the potatoes
and cover with ½ of the beans mixture. Add rest of potatoes and rest of beans mixture.
Add all spices, onion, ketchup, and honey.
We put it up very late Thursday night on low and switch to keep warm for Shabbos (whatever is left over from Friday).
- 2-3 marrow bones or 2 lamb riblets (slice along bone and freeze the rest)
- 4-5 red potatoes, sliced in quarters
- ½ cup pinto beans
- ½ cup Great Northern beans
- ½ cup kidney beans
- ½ cup baby lima beans
- ¼ cup barley
- Onion powder, medium sprinkle
- Garlic powder, light sprinkle
- Seasoning salt, heavy sprinkle
- Salt, heavy sprinkle
- Paprika
- Black pepper
- ½ cup caramelized onions (or 2 frozen cubes)
- ½ cup ketchup
- Honey, a drizzle (about 5 teaspoons)
- 1 package cheek meat and 1 package flanken (or any cheaper meat you like)
- 2 polish sausages
- Kishke, optional
- Combine all beans and barley together and rinse in a strainer.
- Place the 2-3 riblets or beef bones on the bottom of the pot. Add ½ of the potatoes and cover with ½ of the beans mixture. Add rest of potatoes and rest of beans mixture.
- Add all spices, onion, ketchup, and honey. Cover with water 3 inches above the cholent. Cook on high for 4 hours.
- Turn heat to low. Add meat. Water should just cover at this point.You can also add kishke wrapped in parchment at this point, sliced or whole, (and potato kugel, wrapped in parchment if you have leftover from Friday afternoon).
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When do the sausages go in?
With the meat
Why do so may of you people make cholent to eat on Friday? Doesn’t the cholent dry out for Shabbos day? Is this a yeshivish thing? Again, if it’s for a Friday night tish thing, do you make two cholents? I’ve always wondered.
It’s an eating food thing. Hungry people on Friday – always something to eat
Add water if it looks like it needs. Crockpots are built to cook low and slow so unless on high shouldn’t dry out
My mother puts up her cholent Thurs night in the Crockpot- by Shabbos morning it’s delicious- it has a deep color & flavor, is never dried out.
Some of us liked to have “a taste” before shabbos- literally-To’ameha (as in “To’ameha Chaim Zachu”)
You ppl??
So I’m not the only one who found that offensive….
I put my cholent into the oven on 250 on Friday morning, kids eat when they come home from school. Before the zman I reheat (add a ladle or two of chicken soup, if necessary) and put onto the hot plate. Delicious and foolproof.
Can you please show a photo of the cholent when it’s cooked? Like Friday afternoon?
Caution when using honey in your cholent. Honey is not safe for children under the age of 1. A lot of people serve cholent to very little children. If you are having grandchildren or guests make sure to leave it out.
That’s only uncooked honey
All honey is dangerous for under one cooked or raw
I don’t think honey that is cooked into something is a problem.
It is. See quote from WebMD ”…you should not give honey to your baby if they are under the age of one. Honey can cause botulism, which is a type of food poisoning, in babies under one year old. Babies should not have honey in any form, even cooked in baked goods.” – https://www.webmd.com/baby/when-can-a-baby-have-honey
The honey can have a bacteria Clostridium botulinum yeah THAT one. The long cooking does not destroy it (too low a temp.) If it gets into an infant stomach, it can grow and cause infant botulism (muscle paralysis and worse.) Adults can destroy the bacteria in their stomachs but not babies. This is the same bacteria but in the case of canning non-acid foods pressure and temperature and time is ueed to destroy the Clostridium botulinum and prevent the formation of the toxin. In this case the heat and sealed environment of insufficiently processed low acid food allow the bacteria to grow and produce a powerful poison. The bacteria don’t like acid so don’t bother us but an infant’s digestive system is not acidic enough.
It’s so freaky that you posted these cholent posts. I have such a hard time with making cholent I was thinking of emailing and requesting posts on it just this past week!
Consistency is my biggest issue. Is there anyway to recommend a certain crockpot and then give exact directions on how much water and which settings to use? Lastly, we don’t like beans so if you can give that option too. Thanks so much!
sounds delicious….
would love to see a picture of it after it’s cooked.
Can crackpot be on warm from Friday afternoon until shabbos day?
The crock pot says not to keep on warm more than 4 hours
Beans are canned and rinsed off or dry and rinsed off ? I like using dry beans that I soak myself. Would the measurements change in this case?