BRISKET CHOLENT
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
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.
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Xavier Martinez
[email protected]This cholent is a great way to celebrate Shabbat.
MZINGELWA HLATSHWAYO
[email protected]I'm not a big fan of barley, but I loved it in this cholent.
Denis Korolev
[email protected]This cholent is a bit time-consuming to make, but it's worth the effort.
Orange World
[email protected]I've never made cholent before, but this recipe made it easy. I'm so glad I tried it!
Falegan Temitope tobiloba
[email protected]This cholent is a great way to use up leftover brisket.
KIMBERLY Parker
[email protected]I love the smoky flavor that the paprika gives to this cholent.
Gnexx concpts
[email protected]This cholent is so hearty and filling. It's the perfect comfort food for a cold winter day.
Imran Tinu Voice
[email protected]I've made this cholent several times now, and it always turns out perfectly. It's a great recipe for beginners.
clinton mkhwanazi
[email protected]This is the best cholent recipe I've ever tried. It's easy to follow and the results are amazing.
Balkisor Patel
[email protected]This cholent is always a crowd-pleaser. I make it for every Jewish holiday, and everyone raves about it.
Mamoon Khan
[email protected]I love that this recipe uses simple ingredients. I always have everything I need on hand to make it.
Shafqat Uthmanzi
[email protected]This cholent is perfect for a Shabbat dinner. It's easy to make ahead of time, and it reheats beautifully.
Erin Freeman
[email protected]I'm not a big fan of cholent, but this recipe changed my mind. The brisket was so tender and the flavors were so rich. I will definitely be making this again.
Angela Stewart
[email protected]This cholent is a labor of love, but it's worth the effort. The end result is a delicious and hearty dish that will warm your soul.
Shadia Akter
[email protected]I've been making cholent for years, and this recipe is by far the best. The brisket is always tender and juicy, and the flavors are incredible.
Jayden Alanis
[email protected]This brisket cholent was a hit at my Shabbat dinner! The meat was so tender and flavorful, and the potatoes and barley were cooked to perfection. I followed the recipe exactly, and it turned out perfectly.