Tag archive for "Barley"

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

kosher main dish recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

4 Comments 17 November 2011


Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

  • 2 large onions, diced
  • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of 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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