HOME > Chowhound > Kosher >

Discussion

Chulent Meat

  • u

I am looking for recommendations regarding what cut of meat to use in my chulent. I have found that lean cuts dry out and harden too much in the slow cooker by the time you eat on shabbos afternoon, while the fat on fatty cuts turns into an unappetizing "gelatin."

If it makes a difference, we often make beanless chulents, as there is a strong anti-bean contingent in our family.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I use the packaged mix sold at Landaus grocery (18th Ave) that contains cholent meat (not sure what kind of beef but its not too fatty or too lean), kishke and marrow bones.

    BTW, what exactly does your beanless cholent contain?
    (I always soak my beans overnight to release the gas)

    1. I have found the the "Chuck Short Ribs", "Thick Part of the Brisket", or for tastly leaner meat, "Chuck Eye", or "Kolachael"[spelling ?] all are very flavorfull.

      Irwin

      1. I'm not sure how it would work in a bean-less cholent, but I usually use flanken (that's beef short ribs, I think). I've also thrown in various cooked and uncooked sausages from time to time, from merguez (sp?) to kielbasa to hotdogs. I also remember once using a rib steak in the chulent, and that wasn't too bad either, but it would not be very economical.

        4 Replies
        1. re: Beerhound
          u
          uncle moishy

          No, rib steak would not be very economical in chulent, but neither would flanken, which costs nearly as much per pound and has a high percentage of bones. We have used flanken in some chulents, but only in combination with other meat.

          1. re: uncle moishy

            We're just changing the subject title so this discussion will be findable for future hounds searching for spelling "cholent".

            1. re: uncle moishy

              I agree that flanken is not necessarily more economical than a rib steak (or any other cut of meat for that matter). However in my home chulent is already a luxury that we don't make every Shabbos; we usually don't have enough people to justify cooking a whole pot of it.

              Nevertheless, IMHO flanken imparts the best possible flavor to a chulent, and chulent is also the best way to cook flanken.

              PS: Who spells it cholent?

            2. re: Beerhound

              I want to find kosher casings to make my own merguez sausages. Where could I find these?

            3. Just this Yom Tov we had this discussion/debate in the family... my mother votes the "minute steak" as being THE best meat for chulent. Stays soft, not too much fat...

              1. We use beef cheek meat. It's exactly what it sounds like - from the cheek of the cow. The ONLY thing it's good for is cholent - it needs the slow cooker to make it tender, otherwise it's way too tough. Not too many butchers have it or will get it for you, but it's worth the search. It's extremely soft, and very flavorful. It stays very moist. Depending on the cow, it may be a little fatty, but nothing like the "standard" cuts of cholent meat.
                Moshe

                1. How could I forget: marrow bones!