Recipe by Sarah Chana
As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. We often add 4 or 5 loaves of frozen kishke too, but when I tried to put that in the list of ingredients, the website did not recognize "kishke" as a viable ingredient. (I think many cardiologists would agree) Hope you enjoy it as much as we do.
Top Review by Ilysse
Very yummy. I scaled it down and cooked it in the crock pot. I used canned potatoes and added them to the pot a few hours b4 serving time. The whole family loved it. I accidently picked up a jar of pickles with hot sauce in it. Not my first choice, but they actually tasted very good with this dish. The spicy complimented the flavors of the cholent. I may even buy them next time I make this. I used beef ribs for the meat and a dried bean soup mix for the beans. I'll find something else to do with the veg soup packet that came in it. My mix had barley and other yummies so I didn't add the barley. Good as leftovers over rice too. I'll be making this again. Thanks for posting it.
- 5 lbs potatoes, peeled and cut into large chunks
- 2 large onions, chopped
- 5 lbs beef (flanken, short ribs, or chuck steak with the bone)
- 1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans)
- 3 lbs barley
- 6 tablespoons salt
- 4 tablespoons garlic powder
- 1 cup ketchup
- 1 cup barbecue sauce (we prefer KC Masterpiece original recipe)
- 1 tablespoon black pepper
- 2 -3 tablespoons onion soup mix (optional)
Directions See How It's Made
- In an 18 qt electric roaster, layer ingredients in order listed.
- Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
- Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
- Shabbat Shalom!