Hadassah’s Easy Peasy Cholent

All measurements approximate as I do this now with my eyes closed

I usually make this around 11 o’clock on Friday so that it should be ready for Shabbat lunch 24 hours later. It makes the house smell so darn good when you wake up Shabbat morning.

Ingredients

Meat (we like to use veal shank bone – like a marrow bone but with meat around it.)

a cup of cholent beans

a cup and a half of pearled barley

3 large potatoes cubed (my kids like it better when i buy the canned round potatoes)

Ketchup

Barbeque sauce

salt

pepper

garlic powder

paprika

Pam

Water

Additions

Eggs, place on top after you have put water in.

Kishke – buy frozen, wrap in silver foil and place on top.

Marrow bones, wrapped individually in tin foil so the marrow doesn’t fall out when cooked. I spread the marrow on challah, add salt – slurperriffic.

How to

Spray inside of crockpot with Pam (or use one of those liner thingies, making sure to put water in pot first)

Pour in barley, spread it out.

Do the same with the cholent beans.

Place Meat on top in centre, spread potatoes around on top

Squeeze in sauces

Add salt, and pepper

Plenty of garlic and paprika, and a scootch more just to be sure.

Lots of love – adds flavour.

At this point you add the eggs or kishke or bones, or all three.

Cover with water, turn on low.

About two hours before Shabbat check the water level – the barley will have absorbed a lot of it. if necessary add some water. not too much, you don’t want it too soupy. not too little, you don’t want it too burnt. then stir gently.

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14 Comments

  1. I need some approximations for the sauces :)

  2. hadassahsabo says:

    A big squirt….at least 3 tbs??

  3. Great. As you know I am new to the whole Ashkenazic cooking scene. The last time we made cholent (which sounds wonderful for winter) it was like a giant brown brick and we threw it out. I think I agree with the boychicks about the canned potatoes though. I love them!

  4. sounds like miner, I hate most BBQ sauces, fake smoke taste is gross to me. I add beef pwd, again, some really taste fake, but OSEM is not so bad. I also put a couple onions whole peeled.

  5. what are cholent beans? Kidney Beans?

    I’m making your chicken soup again today or tomorrow since we just ran out of the old soup I had frozen. :)

  6. Z! says:

    We start on Thursday night. This way it is cooked enough for a final tasting and spicing Friday right before Shabbos comes in.
    BONES, BONES and more BONES is the trick to a really good cholent. No need for PAM if you coat the bottom of the pot with flat bones first.

  7. Chavi says:

    AWESOME. Thank you for posting this (and sending to me, of course :D).

  8. Tzvi Haber says:

    you should try beef cheeks sometime. they rock. we skip the chulent beans, easier on the hangover.

  9. Jessica says:

    This sounds really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them both out in this recipe over the weekend. Thanks for sharing!

  10. hadassahsabo says:

    Rabbi Haber – beef “cheeks” – i have never seen them on sale….do they taste similar to tongue?

    Chavi – anytime!! let me know how it turns out.

    Z! – R does make excellent cholent. yummy.

    Eden – kidney beans. navy beans. lima beans. any beans you want.

    Tina – my kids wont eat it if they see onions

    Elianah SHaron – sounds like you didnt have enough water in there.

  11. Tzvi Haber says:

    They’re like really soft melt in your mouth flanken after you cook them for a very long time

  12. Dov Kramer says:

    My recipe (adjust portion size as needed):

    12 oz. of beans (kidney, pinto, navy or black eyed peas, lima)
    8 oz. barley
    1lb. meat (lean, boneless flanken)
    marrow bones (min. two)
    potatoes (for wife/kids)
    (sliced) kishke
    minced (or shopped) onion
    minced garlic
    salt
    cajun seasoning
    black pepper

    cook beans for half hour, drain, put in crock pot (on low)
    skim fat off bones/meat, then boil in separate pot
    add barley to beans in crock pot
    add spices to crockpot (amounts to taste)
    using tongs, put bones in crockpot
    pour water from pot of boiled bones/meat into crockpot
    add meat to crock pot
    put potatoes in crockpot, submerged in water
    place kishke on top, mostly covered in water

    Enjoy!

  13. Dov Kramer says:

    (BTW, the “separate pot” means not the crockpot, and not the pot the beans were cooked. But the meat and bones are boiled in the same pot.)

  14. Malka says:

    Best to make sure there’s adequate water/stock BEFORE shabbos, adding more to it after shabbos starts is really not beseder.

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