Pressure Cooker Cholent or Beef Barley Stew |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef-i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck Ingredients:
2 -3 lbs chuck roast |
1 tablespoon light olive oil |
2 large sweet onions |
5 garlic cloves |
6 -8 small potatoes, peeled |
4 -6 fresh carrots |
1/2 cup pearl barley |
1 (6 ounce) can tomato paste |
4 tablespoons brown sugar |
1 tablespoon salt |
1 teaspoon pepper |
3 cups beef broth |
Directions:
1. Heat oil in large skillet and brown beef well on both sides and place into pot.
2. Chop coarsely: garlic and onions then place into cooker.
3. Cut carrots into large chunks and put into pot.
4. Peel potatoes and put into pot.
5. Add barley, rinsed until clear, to pot.
6. Place everything else into pressure cooker.
7. Bring to high and cook 2 hours.
8. Let pressure come down naturally before opening.
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