THERABASH12/14/10




I have tasted many chulents in my life, but this one is by far the best. It's flavorful, a drop spicy and is just finger lickin' good!






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #3324





















  • THERABASH




  • smartcookie








INGREDIENTS













  • 2 large onions, diced










  • 1 cup oil










  • 1 package flanken meat, cut into cubes










  • 4 Tbsp garlic powder










  • ½ Tbsp cayenne pepper










  • 1½ Tbsp paprika










  • 1 cup soy sauce










  • 1 Tbsp onion soup mix










  • 1½ cup barley










  • 1 cup mixed beans










  • 9 potatoes, cubed










  1. Sautee 2 onions on low heat in the oil until softened (about 8 min)



  2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).




  3. Drain beans and barley and combine with onions and meat.



  4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.



  5. Cover with water and let it cook for at least 2 hours on medium flame.



  6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.



  7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.



  8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 
Rating:
 
5.0
Reviewed by smartcookie
February 13, 2012
 

yup, this is the best ! seems to be the meat searing & large dose of soy sauce is the trick ! tasted extra special good. many thanks from all the chulnt maiveenim !

 
 
 
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