Hearty and Delicious Cholent for a Crowd
- Ready In:
- 36hrs 15mins
- 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)
- 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!
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>