December 5, 2016 9:53 pm at 9:53 pm #618783
what kind of meat do you put in your chulent?
I used to use any stam meat that was cheap, but it always got too chewy and rough and wasnt geshmak. so I switched to the more chashuve type, where its like a steak almost and its so much better, but sometimes it doesnt stay in one piece and im trying to find a nice heilige chunk but its all just little pieces, and so not geshmak to try to chap one out and then see that its just a potato.
So im wondering what meat do you put in your chulent that stays in nice big pieces and also doesnt get too rough?December 5, 2016 10:27 pm at 10:27 pm #1200301Git MeshigeParticipant
Flanken is by far the best meat for chulent. Stays tender, does not fall apart and gives chulent the best tasteDecember 5, 2016 11:29 pm at 11:29 pm #1200302
Shank KalichalDecember 6, 2016 12:10 am at 12:10 am #1200303theprof1Participant
try cheek meat. expensive but worth it. stays in one piece.December 6, 2016 1:40 am at 1:40 am #1200304blubluhParticipant
Regarding meat that falls apart during cooking: roll several portions of raw meat into cylindrical shape and tie each with a string (there’s string available for this sort of thing). Then, just put the cylinders into the chulent for cooking.
The issue of borer is avoided by serving the meat still bound with the string and eating the meat as one might eat meat off a bone.December 6, 2016 1:59 pm at 1:59 pm #1200305
Flanken all the way. It’s a bit expensive but it’s totally worth it if you can swing it. Some Kosher stores sell the ends which have more fat and bones, but it’s cheaper and it still works.
It makes the chulent taste really good, and the meat itself tastes good too.December 6, 2016 3:42 pm at 3:42 pm #1200306gavra_at_workParticipant
Brisket (but only if you cook it for 24 hours minimum)December 6, 2016 4:01 pm at 4:01 pm #1200307
shkoyach everyone! i couldnt find flanken at the store, is it labeled flanken or something else? or do i need to ask the guy behind the counter? really need it for this shabbos, my shver is coming from lakewood and is real chulent buki, any stam meat wont do. i mamesh need this flanken. shkoyachDecember 6, 2016 4:25 pm at 4:25 pm #1200308
It’s labeled flanken. Any kosher store should have it out on the shelf. If it’s not there ask the guy.
Also marrow bones add a lot of flavor to the chulent. You only need one or two for an average size chulent.December 6, 2016 6:27 pm at 6:27 pm #1200309☕ DaasYochid ☕Participant
It’s sometimes labeled “short ribs”.December 6, 2016 6:49 pm at 6:49 pm #1200310
Shloimel: Since we don’t know where you live it is hard to say what they call it. The major stores in the NY area generally label it “Flanken”.December 6, 2016 10:06 pm at 10:06 pm #1200311
I found it, it was labeled flanken, I poshut wasnt looking in the right spot last time. shkoyach.December 7, 2016 2:01 am at 2:01 am #1200312–Participant
It’s sometimes labeled “short ribs”.
It’s butchered differently. Flanken is cut perpendicular to the bones, if it’s just labeled as “short ribs” it’s likely cut English style which is parallel to the bones.
What your butcher does will likely depend on the season and day of the week.December 7, 2016 6:26 am at 6:26 am #1200313
What happens if you use ground meat?December 7, 2016 1:32 pm at 1:32 pm #1200315
“What happens if you use ground meat?”
You ruin the ground meat, while adding minimal flavor to the chulent.
And don’t even think about using hot dogs.December 7, 2016 1:37 pm at 1:37 pm #1200316☕ DaasYochid ☕Participant
What happens if you think about using hot dogs? Is cholent like a korbon that improper thoughts ruin it?December 7, 2016 1:40 pm at 1:40 pm #1200317
Maybe I need to make it myself because for some reason using ground meat sounds goodDecember 7, 2016 1:41 pm at 1:41 pm #1200318
Maybe hot dog chulent is for the 14 and under crowd? 14-18yr olds eat both depending on what table they sit atDecember 7, 2016 2:19 pm at 2:19 pm #1200319
“Maybe I need to make it myself because for some reason using ground meat sounds good”
Don’t come back later saying I should’ve warned you
As for the hot dogs, you’re probably better off just serving hot dogs and then making chulent without any meat. It just ruins the hotdogs and doesn’t add anything to the chulent.December 7, 2016 5:05 pm at 5:05 pm #1200320hujuParticipant
In Texas and NOrth Carolina, they have chili-cooking contests. I suppose that in Borough Park, they could have a chulent meet.December 7, 2016 5:25 pm at 5:25 pm #1200321
“I suppose that in Borough Park, they could have a chulent meet.”
They actually do, and not just in Borough Park.
EDIT: Wait I get it. You were making a joke. Chulent “meet”.December 7, 2016 7:05 pm at 7:05 pm #1200322
LB: While one of the main ingredients in chili is ground beef, cholent is not chili although some think they are similar.
IMO, ground beef will also fall apart in cholent.December 7, 2016 9:35 pm at 9:35 pm #1200323gavra_at_workParticipant
And don’t even think about using hot dogs.
Sorry, but you obviously haven’t tried real “hot dogs” from Romanian (the 1/2 – 3/4 pound Kielbasas) in your chulent. Unfortunately, they are probably not an option for Shloimel, but they make Chulent even more awesome.December 8, 2016 5:58 am at 5:58 am #1200324
iacisrmma: I know. So making it more chili like sounds appetizing.
Do they at least make spicy chulent?December 8, 2016 1:35 pm at 1:35 pm #1200325
“So making it more chili like sounds appetizing.”
So then just call it chili. Don’t make chili and pretend you’re making chulent.December 8, 2016 1:59 pm at 1:59 pm #1200326
If it’s specially made for Shabbat then it needs another nameDecember 8, 2016 3:33 pm at 3:33 pm #1200327
Call it Shabbat ChiliDecember 8, 2016 5:15 pm at 5:15 pm #1200328
LB: Some people make their cholent spicy; others don’t. It depends on the person’s taste buds. I personally am not fond of very spicy foods so I prefer my cholent with traditional spices…salt, pepper, garlic powder, onion powder, paprika and a dash or two of ketchup. My children add chili powder and sriracha sauce.December 9, 2016 3:32 am at 3:32 am #1200329
iacisrmma: Thank you.
So I guess the difference is whether or not the meat is ground?
Ground = chili
Chunks of flesh = chulent
Spicy foods make me more sweaty so on Shabbos with all the layers and lack of showers, I envision a mild chilulent (hybrid)December 11, 2016 10:23 pm at 10:23 pm #1200330
My did your shver enjoy the cholent?December 12, 2016 12:35 am at 12:35 am #1200331
As cold weather is setting in here in Connecticut, I shall start making cholent for this coming Shabbos. The main part of our home is 200+ years old and has working fireplaces used for heating and cooking. There is both a tripod where I hang a cast iron kettle that hangs above the coals or an oven built into the brick wall where I can place a covered casserole.
I use a pickled rolled roast as the main meat in my cholent if made in the covered casserole. I take it out and slice it when it is time to serve, ladeling the beans,barley, vegetables, potatoes and gravy alongside on the platter.
If I’m cooking in the kettle I use both short ribs and home-made link sausage the size of knockwurst. This is more of a stew and is ladeled out into rustic pottery bowls for each individual at the table.
We only make cholent from approximately Chanukah to TuB’shvat as after that I don’t always keep the fireplaces going. My family is spoiled and does not like the taste or consistency of Cholent made in a crockpot.
I also NEVER put kishke or potato kugel on the top of the cholent. There is enough crbs with potatoes, barley and beans.December 12, 2016 1:29 am at 1:29 am #1200332
You just won CR’s 2016 Coolest Cook Contest 🙂December 12, 2016 5:56 pm at 5:56 pm #1200333
“So I guess the difference is whether or not the meat is ground?”
I guess, but also ground beef is not generally made from the type of meat that you would want to put in your chulent.December 12, 2016 9:02 pm at 9:02 pm #1200334cherrybimParticipant
It’s nuts to use expensive cuts for chulent. Second cut brisket it great and you don’t need to cook for 24 hours. Also, minute roast; use thinner front end for roast and back part for chulent. Finally, calachel meat is very good. Grain finished is best for any meat but not necessary for second cut brisket chulent meat.December 12, 2016 11:56 pm at 11:56 pm #1200335
cherrybim: While I agree with you many others will disagree with you. Most people prefer flanken.December 14, 2016 3:53 pm at 3:53 pm #1200336Geordie613Participant
CTL, What is the main course of your Shabbos day meal from Tu b’shvat until approximately Chanukah?
Please tell me it’s a good ‘ol Yekkisch Fruchtsuppe.December 14, 2016 9:29 pm at 9:29 pm #1200337
Actually, we start serving Fruchtsuppe from Shavous to Rosh HaShanah, but as a starter, not a main course.
The main course of the meal from Tu B’Svat until Shavous is usually cold joints of Roast chicken, Turkey, goose or duck, asst. Aufscnitt, and salads (especially pickled red cabbage made with applesauce) and rosti, or a cucumber/onion salad, spaetzel, and asst breads and crackers. As an homage to the asst Litvish in-laws a potato kugel or onion/noodle pudding might grace the table.
This year, I’m attempting to cure and make my own Metwurst. I’ve not had a decent kosher supply available for the past dozen years. I make many of my own wursts and have a small brick smokehouse in the rear yards which gets lots of use. I smoke poultry as I use to get in Joburg in the 1970s for when we travel, as well as cold Shabbos lunches.December 15, 2016 2:07 am at 2:07 am #1200338Geordie613Participant
CTL, That is very interesting and this is out of my league.
I’m too young to remember but as far as I’ve been told there were many quality butcheries in Doornfontein in the 70s.December 15, 2016 2:39 am at 2:39 am #1200339Git MeshigeParticipant
Years ago Chulent was made universally the same way. For some reason during the last few decades people add their own stuff that quite frankly takes away the authenticity of chulent. People add Hot Dogs, Coca Cola, Ketchup, rice, corn, everything but the kitchen sink. Why cant the original good old beans, barley, potatoes and meat stay that way? Why mess with what is good?December 15, 2016 3:53 am at 3:53 am #1200340👑RebYidd23Participant
The original recipe was created by messing with another recipe that was also good.December 15, 2016 4:12 am at 4:12 am #1200341bb8Participant
I always put flanken in my cholent and with it I tried spicy sausages came out really good!!December 15, 2016 6:08 am at 6:08 am #1200342Mussar47Member
Believe it or not, I use chicken and add parve non transfat kishke, with barley, beans, potatoes and carrots with spices and it’s delicious!December 15, 2016 11:17 am at 11:17 am #1200343
Cholent was NEVER ‘universally’ made the same way. The contents varies according to means and availability of ingredients, as well as the tastes of a particular community.
It gets its name from the French word Chaud….hot as corrupted by travel into the Jewish enclaves of Ashkenaz (Germany) them east to the Pale and Yiddish speaking communities.
It essence, it is a derivative of a French ‘pot au feu’ a pot on fire that contained beef broth as well as meat and vegetables, The pot stayed on a hook over the fire’s coals at all times in a home or inn and ingredients were added at will, leftover cuts of meat, vegetables and scrapings, some bits of starch such as potatoes (after 1500), barley, beans.
The way I cook in a kettle on a tripod by our cooking hearth is in this style. I often add what is left in a bottle of wine or beer or ale and leftover bits of meat and vegetables from the fridge, just as a French innkeeper or housewife might have done.
Everyone’s cholent is made to the cook’s whims or taste. My cholent made in the kettle has far more broth than the glop I have been served in many Litvish or Galitzianer homes. The cholent I make in a covered casserole in the brick wall oven by my fireplace is served on dinner plates as sliced pickled rolled beef roast with root vegetables and gravy on the side. This looks like a fine meal that might be served in a German Inn with vinegar based potato salad with onions and pickled red cabbage as the starch and veg sides.
I dare say that when my Great-great Grandmother was making cholent in Bavaria in the 1850s it was not of the same ingredients as that served in eastern Europe. My Grandmother, born in NYC in 1890 told me that she never encountered barley or beans in a cholent until invited for a Shabbos to my father’s grandmother’s home after my parents were engaged. Their lineage was Litvish and although arriving in the USA in 1868 they still made a starch dominated cholent that was thick and heavy.December 15, 2016 3:18 pm at 3:18 pm #1200344
Chulent was a way that Jews set themselves apart from the Karaites. The Karaites, not ascribing to oral halacha, said that no food can be cooked evenly partially on Shabbat.
On the other hand, the lineage following the rabbis that now makes up today’s Jewish people, affirmed that indeed if the food was cooked by a certain measure before Shabbat, the rest can cook on the fire/heat source for the Sabbath.December 16, 2016 4:32 am at 4:32 am #1200345yehudayonaParticipant
iacisrmma, why would you use onion powder and garlic powder when you can use actual onions and garlic? I use tamari and a hefty amount of cumin. I sometimes substitute cracked corn (aka hominy) for barley (a good way to make it gluten free, if you have guests who can’t have gluten).December 17, 2016 7:48 pm at 7:48 pm #1200346
yehudayona: Do you smell differently after you eat cumin?
A rebbetzin taught me the secret to her hummus: a punch of cumin. So good.
I stopped eating cumin when I realized that it seeped out of my pores during perspiration.December 17, 2016 7:49 pm at 7:49 pm #1200347
I thought Jimmy cracked cornDecember 17, 2016 11:22 pm at 11:22 pm #1200348
Yehudayona: because that’s what my mother used.December 17, 2016 11:40 pm at 11:40 pm #1200349
And I don’t careDecember 18, 2016 12:24 am at 12:24 am #1200350
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