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Chulent Meat

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Chulent Meat

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uncle moishy | | Oct 24, 2003 11:18 AM

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.

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