Yeshiva University’s Award Winning Cholent

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Ingredients:

2 pounds cholent meat or flanken
1 onion, chopped
2 tablespoons oil
1 cup dried beans, soaked in water for 12 hours or more
½ cup red wine
1 package onion soup mix
½ cup whole berry cranberry sauce
½ cup barley
2 potatoes, peeled and cut in chunks
water to cover

Instructions:

Heat oil in a sauté pan and onion and cook it until it is soft and brown. Turn crockpot on high setting. Add a little oil, meat and onion. Cook in crockpot for about 30 minutes. Add beans, barley, and potatoes. Mix red wine, cranberry sauce, and onion soup mix together. Pour over the meat mixture. Add water to cover. Cook on high for two hours. Turn down to low and cook for 6 -7 hours. Turn to warm and serve when ready (it may be left on warm setting for the entire evening).

4 thoughts on “Yeshiva University’s Award Winning Cholent

  1. I don’t know, we felt it was missing spices. It tasted Bland. How much water should be in the pot? Just to cover the potato’s etc?

    • Yes, water to cover the potatoes. Usually the onion soup mix adds enough flavor and salt but you can certainly add fresh garlic, kosher salt, paprika, red pepper, and onion powder to zest it up some more.

    • Any red wine is fine for cholent since it cooks so long. I use dry red wine though and generally speaking if the wine is not good enough to drink than its not good enough to cook with. Semi-dry would work fine too. The sweeter wines will just result in a sweeter taste overall.

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