Mom's Authentic Kosher Cholent Recipe |
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Prep Time: 40 Minutes Cook Time: 600 Minutes |
Ready In: 640 Minutes Servings: 10 |
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I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from . I imagine you could do this in a crockpot as well as your oven! Ingredients:
3 onions, quartered |
4 tablespoons vegetable oil |
4 lbs chuck roast, cut into large chunks |
1 cup dry kidney bean |
1 cup dried pinto bean |
1 cup pearl barley |
5 large potatoes, peeled and cut into thirds |
boiling water, to cover |
2 (1 ounce) packages dry onion and mushroom soup mix |
2 tablespoons garlic powder |
salt and pepper |
Directions:
1. In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. Add meat, and brown well on all sides.
3. Mix in beans, stir continuously until the beans start to shrivel.
4. Stir in the barley.
5. Add potatoes, and add just enough boiling water to cover the meat and potatoes.
6. Mix in dry soup mix and garlic.
7. Season with salt and pepper.
8. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
9. Preheat oven to 200 degrees F (95 degrees C).
10. Cover pot tightly, and place in preheated oven.
11. Allow to cook overnight for at least 10 to 15 hours.
12. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed.
13. Do not stir; stirring will break up the chunks of potatoes.
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