Reviewed: Oct. 13, 2012

This was authentic and very good. I made a lot and froze more than half which was evwen better when I reheated it. I also poured some Marsala in on the third day. And finished it up with some sherry poured in. Really good anyway you have it. It is a lot like my grandmothers except she put lima beans in and we werer gratefull that there were no lima beans.

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Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

Reviewed: Apr. 26, 2012

No question a superb recipe. I actually thought it was even better substituting Flanken for the chuck roast. Also if you need a VEGETARIAN OPTION, I substituted Portabella Mushrooms for the meat and sauteed them with the onions. (Let me know if you agree on these two items.)

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Reviewer:

Mordecaim

Reviewed: Jan. 28, 2012

The taste was AWESOME! I added an extra bit of barley which was a mistake because it clumped :(. Also, I once saw a lady presenting her Cholent which was placed in a large turkey aluminium roster and had sort of swirved all her ingredients in a circle manner, ie. beans in perfect order, meat followed and eggs + barley in their places.

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Reviewer:

Jacqueline

Reviewed: Apr. 4, 2011

We thought it was strange not to have to soak the dry beans overnight but it just goes to show that Mom knows best! I added the dry beans after the meat is browned and made sure to mix it up a bit - sure enough, the beans started to shrivel and soften. I've never used pearled barley either but it is very nice and does not need to be substituted. Also, during the preparation, it seemed like there were not enough beans but it really is a nice proportion in the end. Have faith. I did add some baby carrots which worked very well too. We and our shabbat lunch guests loved it. I will certainly make this many more times!

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Reviewer:

Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Mililani, Hawaii, USA

Reviewed: Mar. 26, 2011

I made this for Shabbat last week- it was very easy and delicious!

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Reviewer:

Robin

Reviewed: Jan. 15, 2011

I thought this recipe a bit bland, so I improved it thus: I omitted the mushroom soup mix but added worchestershire sauce for depth of flavour and added more onions. Comments from my Israeli father-in-law were that I should add more starch, so next time I will add more potatoes. I also used beef stewing bones as the bottom layer, and fully browned both the bones and the beef cubes before adding them to the pot.

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Reviewer:

frozenground

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 4, 2011

How can something so simple be so delicious? Next time I would add carrots though.

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Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 12, 2009

One of the best cholents I've made. I added seasoning salt - it needed that little kick of flavor. I also used beer with the water. Cooked over night in a crock pot and was a hit for Shabbos lunch.

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Jul. 2, 2009

This is a good BASE cholent recipe, but this is what I do for mine: Add a kielbasa, fresh garlic, Mrs. Dash, two carrots and paprika. Use a crock pot to slow cook it for 12 hours, and it will come out very tasty for your Shabbos lunch meal.

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Reviewer:

HSG

Cooking Level: Expert

Reviewed: Jun. 27, 2009

I made this in a crockpot rather than a pot in the oven and assumed that therefore I would need to use a lot more water than the recipe suggested. Unfortunately, the water didn't evaporate as I had thought it would (when I make vegetable soup in the crockpot, the water always evaporates) so it turned out really soupy. I managed to salvage it by scooping out the thick parts at the bottom and siphoning off the liquid. It's probably a fine recipe when followed exactly, but unfortunately we don't like to keep the oven on, even at a low temperature, over Shabbat. It just makes the house, especially the kitchen, really hot.

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