Goof-Proof Cholent

Recipe by Maxxr
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READY IN: 12hrs 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
  • Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
  • Trim meat of all visible fat and cut into 4 - 6 large chunks.
  • Saute onions in small amount of oil until they just begin to brown.
  • Add meat to pot and brown on all sides.
  • Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
  • Put potatoes on top.
  • Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
  • Preheat oven to 350 degrees.
  • Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
  • Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
  • DO NOT STIR WHILE COOKING.
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