Prep 30 mins
Cook 36 hrs
One of our energetic shul members developed this variation of another shul's cholent recipe to feed our teeming masses. (Ok, they don't teem and they are not masses, but you get the idea.) Everyone loves it. I suspect it could easily be reduced for family size. I WANTED TO ADD TWO LOAVES OF FROZEN KISHKE TO THE INGREDIENT LIST BUT THE ZAAR DATABASE DOESN'T RECOGNIZE KISHKE AS A FOOD. (I know that many people feel the same way about it!) If you do add the kishke, cut it into 2" slices and add it at the end. It will sort of dissolve and be delicious. Lemme know how it goes.
The bean or barley mix
- 1 lb barley
- 1 lb dry lima beans
- 1⁄2 lb pinto beans
- 1⁄2 lb black beans
The spice mixture
- 4 tablespoons salt
- 3 tablespoons seasoning salt
- 3 tablespoons black pepper
- 4 tablespoons garlic powder
- 3 -4 tablespoons onion powder
The other stuff
- 2 large onions, chopped
- 5 lbs potatoes, peeled and cut into chunks
- 5 -6 lbs beef, pieces (e.g., chuck, fertilof)
- 12 ounces ketchup
- chili powder
- Soak all beans and barley overnight (or use quick soak method: bring to a boil and let sit, covered for 1 hour). Drain well.
- Layer 1/2 of the bean barley mixture at the bottom of an 18 quart (or larger) electric roaster.
- Top with 1/2 of the meat, then 1/2 of the onions.
- Sprinkle 1/2 of the spice mixture on top.
- Top with 1/2 of the potatoes.
- Repeat with the second half of each of those components.
- Top with ketchup.
- Add kishke, if using it, and chili powder.
- Add water to cover, and cook at 270F from Thursday night to Saturday noon, or at 300F from Friday afternoon to Saturday noon.
Excellent cholent! (although a tad salty for my tastes)