What's the secret to a good cholent?

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    I’m always looking for some improvement to my cholent recipe (my husband always complains that he’s tasted better) Any ideas?


    There’s no one word solution. First, let your husband into the kitchen and tell him to add what HE wants on top of the regular stuff. Chances are he’s already got some pretty good ideas of his own.

    Otherwise, my family puts in hot dogs, deli meat, ketchup and paprika. I know someone who puts in loads of garlic and it comes out fantastic. I know people who put in beer, bbq sauce, hot pepper flakes, Coke, and peas. (Not all at the same time, don’t worry.)

    Just experiment, and eventually you’ll hit your zivug :).


    Hot Bone Suckin’ Sauce


    Popa does not concur with many cholent makers.

    Popa thinks that the makings of a good cholent are:




    Simplicity: Just put in potatoes, barley, beans, onion, flanken ends, salt, pepper, garlic. v’zehu.

    Time: Put it up thursday night.

    Flanken: Buy flanken ends (they’re relatively cheap). If you can’t find those, then get neck bones and also add some oil.

    YW Moderator-18

    I for once agree with Popa. Flanken. also at least one slice of kishka. I flavor my cholent with onion soup mix. It has the right combination of spices.


    I always put in one eight ounce can of tomato sauce.


    A couple of bones really help (I prefer neck to marrow, but either will be fine.) Also, a squirt or two of ketchup. I stay traditional – beans, barley, potatoes, and meat (chuck steak). Kishka sometimes.


    Marrow bones absolutely make the cholent delicious! (Not very good for cholesterol, however!)


    neck bones, 50/50 beans and barley, plus a few lentils. generous heaps of garlic, onion powder, paprika, S&P, squirt of ketchup and some soy sauce. if there is no soy sauce, its just not as good!


    Mod 18, you can’t agree with popa and then add onion soup mix. That’s as silly as adding a can of chicken soup to your chicken soup. Don’t over season the cholent because it will overpower the actual taste of the dish. However, I do a cholent similar to Popa but have little or no beans. You can try premium chuck instead of flankin; after hours of simmering it’s as good as or better than flankin. Also bury some turkey pupik and cheek meat in the mixture, and lay a chicken feesil and turkey neck across the top. Try it and you will repeat. Ketchup; tomato sauce; feh!



    Shticky Guy

    I have heard of and even tried most of the above ingredients in my cholent and enjoyed them all. It also depends a lot on whether you use gas or electric to heat it, how long it is on the heat for, and how much liquid you have in it (yekkish borne zuppe or chassidish stodge).

    These are all ideas for a GOOD cholent. For a SUCCESSFUL cholent however there is but one factor: having none or at least limited kiddushim in the neighborhood on shabbos morning… ☺ ☺ ☺



    Why are you crying?


    Time, time, time! I put mine up before davening on Friday morning, and I daven at the 6:00 Shacharis. So it’s going a good 30 hours.


    Gutte Ehrliche Kinder… (also onions)


    Does nobody else have a problem that her husband says “He’s tasted better”?


    ” a good cholent” is like saying “a beautiful wife”. They are all good and all beautiful. Its just a question of what you call good, and what you consider beautiful.

    But since you asked:

    Well marbled meat, 50/50 beans to barley ratio (no potatos) and a pot on a blech (we have had no luck with slow cookers or hot plates).

    Be Happy

    Coco cola & sweet potatoes!

    🍫Syag Lchochma

    MCP-I do


    MCP, I also noticed the “He’s tasted better” and didn’t like that but figured he meant that I like yours but I’ve tasted others that I like a drop better. No husband (in his right mind) would make such a comment if he expects his wife to cook for him.


    MCP: MYOB. Dont mix into someone elses shalom bayis and cause problems.

    (Besides, a husband can tell his wife when he would like a food to be improved in the future.)

    always curious

    a little jack daniels


    My mom used to make an amazing tasty cholent.

    When she passed away, I wanted to make cholent, so I opened her cookbook to her cholent recipe, and I found the secret ingredient!

    P.s. I ran out of his meat, so stoped making a cholent. Does anyone know where I can get some more???


    Well I always say, he can tell me if the food could be better if I can tell him if I don’t like his tie.

    Know what I mean anyone?

    Like my kalah teacher taught me: Shalom Bayis is like a bird, if you hold it tightly it dies. If you hold it loosely, it flies. But if you hold it with care, It will remain with you for ever.


    That is amazing, recipes.


    Mi sheochal BeShabbos yitroch BeMotzei Shabbos


    I cook it in a crock pot on low for about 10 hours thur night. Then when it’s still a little liquidy I put it on keep warm. After an hour when it gets a small crust on top I put parchment paper over so it shouldn’t get burned on top while it still cooks a little on keep warm over Friday night.


    my grandmother used to put in those long hot dogs(in slices) which i used to love. I did not like to eat the egg that she would put in the chulent though. ew!


    Does anyone know how to make a nice, thick chulent, I have tried a lot of things but they don’t really work and everythings just watery and seperate


    Well if your chulent is too watery, my first suggestion would be less water.

    Other than that, the only secrets to a good chulent are this:


    and this:



    Barley (or rice) helps balance water levels.


    Perhaps you need some more fat? Add some good meats and marrow/neck bones.

    ☕ DaasYochid ☕

    Well if your chulent is too watery, my first suggestion would be less water.

    Are you a chef? How would you know that?


    My mother, A”H, was raised in a frum household in Germany before the war and didn’t have the minhag of chulent, widely considered the sine qua non of Shabbos observance (in her town, at least, they served some other hot food on Shabbos). So, i never experienced “chulent” until I went to yeshiva in Israel after high school. When I finally did taste it, I thought I had gone to heaven; it was the best thing I had ever eaten (I still feel that way).

    But, I’ve since learned that different families like different consistencies and ingredients than the way those Hungarian cooks prepared it and I am no longer as shocked when a benevolent host serves a variation (a deviation?) at Shabbos lunch (not as shocked, perhaps, but none too thrilled, either).

    Fortunately, I’ve also absorbed some good manners over the years and try not to react negatively even to maichal ben drusaee. I probably won’t ask for seconds, though. 🙂




    For those who are mehadrim on a low-fat, low-starch, low-sodium diet, consider substituting a firm tofu for about half the meat you would ordinarily use and trim the fat from the real meat you do use. Also consider adding some whole grains and carrots for some of the beans and potatoes. Finally, there are some excellent salt substitutes that add real flavor but don’t adversely affect your blood pressure. There is NO chiyuv do use unhealthy ingredients in you chulent nor must you use meat so be creative if you want to enhance your physical well being aka “ushamartem es nafshosechem”


    What about oneg shabbos?


    I like to add a bit of smoked paprika.

    And mix up the beans a little for variety and experimentation. So in addition to the traditional “Chulent mix” how about adding some black eyed peas or large lima beans? See what works for your family.

    And if your husband “never” criticizes your cooking, he’s not being open and honest. If he always criticizes your food, you probably need couple’s counseling…


    Gadolhador, why substitute whole grains for beans? Beans have less total carbs than whole grains, more protein, and roughly the same amount of fiber. I suppose you could use unhulled barley as a substitute for pearled barley.


    bmyer, i totally agree with that! that’s a great idea especially those who grew up with Uncle Moishy


    That doesn’t work. The science of cholent cannot be messed with. You don’t have to eat a full portion of cholent, but messing with the recipe can cause it to burn or be soup. (Or just taste like rubber.)


    consider substituting a firm tofu for about half the meat you would ordinarily use and trim the fat from the real meat you do use. Also consider adding some whole grains and carrots for some of the beans and potatoes. Finally, there are some excellent salt substitutes that add real flavor but don’t adversely affect your blood pressure. There is NO chiyuv do use unhealthy ingredients in you chulent nor must you use meat so be creative if you want to enhance your physical well being aka “ushamartem es nafshosechem”

    When you layer chumrah on chumrah, at some point you discourage those who want to comply with the spirit of staying healthy, (and ultimately for many other mitzvos)< from making the effort since it seems so difficult or hopeless from their initial perspective. Yes, being compliant with mitzvos was not meant to be “easy” but nor was it brought down by chazal that we should use every opportunity to make it more difficult than otherwise necessary.


    mw13 – your response is not only misplaced, but mocking her post damages the important, relevant and necessary message that was made on the other thread. That is the damage of leitzanus.


    Mod-29, for a while you’ve been assuming the worst about me and my posts, but you’ve really jumped the gun this time.

    Mocking? I was not mocking anybody. Frankly, I am quite offended that at the charge (not that I think you care). Just because you believe that a particular point is “important, relevant and necessary” does not justify you using your moderator pulpit to denigrate those who argue with that said point.

    The point I was trying to make was:

    There is no chiyuv to use tofu, carrots, and whole grains in one’s cholent.
    There is chiyuv not to endanger one’s life.

    GH was trying to emphasize the importance of staying healthy. But she fell into the very same trap that she just pointed out – namely, “layering churmra on chumra” to the point that what she is advocating is simply not realistic for most people, and if anything, may make people think that eating healthy is not something that is attainable.


    There is no comparison between a chumra for tznius and over healthifying a cholent.

    Regarding the rest of your post, it is outright false, and if anything I would say the reverse would have some truth to it more than that way.


    I know, the cannibalism vibe there makes me uncomfortable too.


    “those who argue with that said point.”

    I was clear that the comment had nothing to do with my point being argued, it was about using that specific post to make that point. Those are two very different accusations and I will assume the mix up was unintentional.


    Is it worth it to get slow cooker just for Shabbos?

    Then again maybe getting one just got Shabbos will show me how awesome they are and then I will end up using it more often and it will be wonderful?

    It just seems like it would take up a lot of counter space, and my cabinet storage is prob not an option.

    Can you make chulent in a veggie streamer rice cooker? It turns the cooker part off after the liquid is dried up and then keeps the food warm all Shabbos. Though if the food is thicker soupy like chulent it may just burn at the bottom, and then turn off automatically while the food is still liquidy.

    Thank you 🙂


    Is it worth it? You can get one for like 12 bucks when they’re on sale.

    I think it would be safe to say that 90 percent of frum Jews have a slow cooker just for shabbos


    The art of cholent making is complex because it changes from season to season and from seasoning to seasoning.

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