Best 2 Cholent Brisket Recipes

If you're looking for the perfect cholent brisket recipe, you've come to the right place. Cholent brisket is a classic Jewish dish that is traditionally served on Shabbat, the Jewish day of rest. It is a slow-cooked stew that typically includes beef brisket, barley, potatoes, and vegetables. The meat is cooked until it is fall-apart tender, and the vegetables are soft and flavorful. Cholent brisket is a hearty and delicious dish that is perfect for a Shabbat dinner or any other special occasion.

Here are our top 2 tried and tested recipes!

CHOLENT BRISKET

Cholent Brisket image

Provided by Molly O'Neill

Categories dinner, casseroles, main course

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
1 brisket (about 4 pounds)
Kosher salt and freshly ground black pepper
2 medium Spanish onions, thinly sliced
1 tablespoon paprika
6 garlic cloves, coarsely chopped
2 tablespoons honey
6 small red bliss potatoes (2 pounds), quartered
3 medium carrots, peeled and cut into 1-inch-thick slices
1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
1 cup barley
1 pound beef marrowbones, cut by butcher into 1-inch pieces

Steps:

Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 55 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

BRISKET CHOLENT

Brisket Cholent image

This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith.

Provided by Lord Neuf

Categories One Dish Meal

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups lima beans
3 onions, sliced
3 lbs beef brisket
1/2 teaspoon paprika
1 garlic clove, minced
6 red potatoes, quartered
1/2 cup barley (optional) or 1/2 cup oats (optional)
1 bay leaf (optional)
water

Steps:

Rinse Beans in Cold Water, If dry, Soak for 8 Hours Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika).
In A Dutch Oven, Or OvenProof, Stovetop Pot, Sweat the onions over medium heat.
After Onions Brown, Add Barley, Potatoes, Add water, stir slightly before adding Brisket, and covering with water.
Simmer for 3 hours. Then Preheat Oven to 200 degrees.
Cover Pot and place in oven for overnight.
Serve at noon following day.

Tips:

Using a slow cooker is a great hands-off way to make cholent, but it can also be made in a Dutch oven in the oven or on the stovetop.
For a richer flavor, use a combination of beef brisket and beef chuck roast.
Adding barley or rice to the cholent will help to thicken the stew and make it more filling.
Vegetables such as potatoes, carrots, and onions are classic cholent additions, but you can also add other vegetables such as parsnips, turnips, or rutabagas.
Season the cholent generously with salt and pepper, and add other spices such as paprika, garlic powder, and onion powder to taste.
Cook the cholent for at least 8 hours, or overnight, to allow the flavors to develop fully.
Serve the cholent hot with a side of bread or matzo.

Conclusion:

Cholent is a delicious and hearty stew that is perfect for a Shabbat meal or any other special occasion. With its simple ingredients and easy preparation, cholent is a dish that everyone can enjoy.