CLASSIC CHULENT
This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!
Provided by Niki11784
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 48.8 g, Cholesterol 11.7 mg, Fat 4.5 g, Fiber 7 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 1086.4 mg, Sugar 8 g
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Nerob Hasan
[email protected]This is my favorite chulent recipe. It's easy to make and always turns out delicious. I love the way the flavors meld together.
Daudi Abdalla
[email protected]I've made this recipe several times and it's always a hit. The flavors are amazing and the meat is so tender. I highly recommend this recipe.
Niaz Jafar
[email protected]This recipe is a keeper! The chulent was so flavorful and the meat was so tender. I will definitely be making this again and again.
BS GAMING (BROTHERs E SPORT)
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. I'll definitely be making this again.
Qaadirah Salie
[email protected]This is the best chulent recipe I've ever tried. The flavors are amazing and the meat is so tender. I highly recommend this recipe to anyone who loves chulent.
Reneiloe Phakisi
[email protected]I followed the recipe exactly and my chulent turned out perfect! The meat was fall-apart tender and the sauce was rich and flavorful. I will definitely be making this again.
pie gAmEr
[email protected]This recipe was a bit too bland for my taste. I had to add a lot of extra spices to make it more flavorful.
Turjoy Ritchil
[email protected]I wasn't sure how this would turn out, but I was pleasantly surprised! The chulent was so flavorful and the meat was so tender. I'll definitely be making this again.
Joe Lawrence
[email protected]This is my go-to recipe for chulent. It's easy to make and always turns out delicious. I like to add a few extra vegetables, like carrots and celery, to make it even more hearty.
Ssaku Umar
[email protected]I've been making this recipe for years and it's always a hit. The key is to use high-quality ingredients and to let it simmer for a long time. The longer it simmers, the better the flavor.
many mhamad
[email protected]Made this for my family and they loved it! The flavors were rich and complex, and the meat was fall-off-the-bone tender. I'll definitely be making this again.