From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.
David Mitnick’s Winning Chulent Recipe
Servings
50 Servings
Ingredients
- 6 lb Potatoes cubed
- 2 large Onions chopped
- 3 bags Barley
- 2 bags cholent beans
- 5 lb Cheek Meat holds up well and doesn’t dry out
- 1 1/2 cups Sweet and Sour Duck Sauce
- 1/4 Cup Osem Beef Soup Mix
- 4 tablespoons salt
- 4 Tablespoons Garlic Pepper Blend McCormick spice mix, or substitute similar spices
Instructions
Preparation
- Spray Roaster insert liberally with cooking spray.
- In the bottom of the pan, place a layer of 1/2 of the cubed potatoes and onions.
- Spread the beans and barley next.
- Add the duck-sauce and then the meat.
- Season the meat (once inside the pot) with the salt, pepper and beef soup mix.
- Add the remaining potatoes and onions.
- Fill to cover with water.
- Bring to a boil and then reduce the heat.
- You want it to be just barely simmering as Shabbos comes in so that it doesn’t overcook.
worked great
Yes, that must be updated.
Usually cholent cooks for about 14-18 hours, but if you wanted to try this on a regular day and not on Shabbat it should be ready after 8 or 10 hours.
Presumabley, this takes longer than 10 minutes, as the recipe indicates. Anyone know how long it’s supposed to cook?
We did include a scaled down version, sorry I forgot to link to it – here http://www.joyofkosher.com/recipes/david-mitnick’s-chulent-recipe-family-sized/
Could u please help divide this up to a more reasonable 10-12 portions for the average size family crock pot.
Also- cheek meat “… refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result.”
http://www.gourmettraveller.com.au/recipes/how-to/2008/4/what-are-beef-cheeks/
Cheek meat is usually sold in 1lb bags. During cooking I found that flanken or other meats dried out. this meat stayed moist and tender!
Hopefully David will answer but in case he doesn’t, a bag here is usually 1 lb.. I don’t really know what Cheek meat is, but have seen it, I would think any cholent meat would work, like flanken.
What is Cheek meat? What size bags are you talking about? (Some of us live in Israel so please be specific so we can get ther right amounts.)
Duck sauce! Are you kidding? What an idea. And, in the article you mention cinnamon as if THAT would be strange. My family’s recipe uses the aforementioned cinnamon and brown sugar. No garlic, no soup mix. Listen, if you put in flanken with big, beautiful soup bones, the chulent makes its own broth. Also, 4 tablespoons of salt + soup mix is sort of overkill. I know our taste buds can adjust to anything but by 2011 we know that some things are not so good for us.
Two more items: apple sauce and matzoh meal kugel. Does this family eat the chulent with apple sauce (and horseradish) as we do or do they skip that lightening touch? My maternal grandmother would make a matzoh meal kugel for the top. Anyone else do that?