Family Heirloom Cholent
This recipe for cholent used to be top secret. My husband made it for Shabbat every week and he never divulged the details, even to me! Then one Friday he...
Method
- Line bottom of slow cooker with potatoes and onions.
- Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.
- Generously pepper meat.
- Add barley and beans. Shake the pot a bit so some of the barley and beans fall into the spaces between the potatoes and onions.
- Season with consommé mix, paprika, and honey.
- Place kishka on top
- Pour in water, adding more if necessary, to completely cover all ingredients.
- Cook on low heat overnight, at least 8 hours
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Family Heirloom Cholent
This recipe for cholent used to be top secret. My husband made it for Shabbat every week and he never divulged the details, even to me! Then one Friday he…
Ingredients
- 2 medium potatoes, peeled and cut into bite-sized chunks
- 2 medium onions, peeled, cut into bite-sized chunks
- 1 (2-pound) piece of flanken, cut into 4 to 6 pieces
- ½ tablespoon coarse black pepper
- ¾ cup barley
- 1 cup dried light red kidney beans
- 3 tablespoons chicken consommé mix
- 2 tablespoons paprika
- 2 tablespoons honey
- 1 (1-pound) kishka loaf
- 3 cups water
Method
- Line bottom of slow cooker with potatoes and onions.
- Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.
- Generously pepper meat.
- Add barley and beans. Shake the pot a bit so some of the barley and beans fall into the spaces between the potatoes and onions.
- Season with consommé mix, paprika, and honey.
- Place kishka on top
- Pour in water, adding more if necessary, to completely cover all ingredients.
- Cook on low heat overnight, at least 8 hours