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Classic Chulent

By: Niki11784  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 99 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
15 Min
Cook Time:
8 Hrs
Ready In:
8 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 pound cubed beef brisket
  • 6 potatoes, diced
  • 1/4 cup dry kidney beans
  • 1/2 cup barley
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 1 tablespoon barbeque sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon onion soup mix
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika

Directions

  1. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 264 | Total Fat: 4.5g | Cholesterol: 12mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Tanya C 
This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by Niki11784 
Tanya- you are right. I neglected to mention the most important part- to cover the ingredients... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by LINDA0902 
Did not care for this. I thought it had possibilities, but there are other stews that taste... MORE

 
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