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Texas Cholent Number 9

 

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Texas Cholent Number 9
 

 

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Recipe

Texas Cholent Number 9

The most important thing to remember when making cholent is that you can't mess up, so have fun! The recipe is adapted for use with a 6qt crockpot. More important then any recipe is to use what you have already in the fridge. Leftover pepper steak, chili, hash-browns, random marinades....the more the merry. If you are missing any of the ingredients listed below, punt with what you have. Also, nobody likes cleaning up a crockpot after it's 24 hours of diligent work for you. Large crockpot bags or turkey bags are safe, clean and a G'd-send.

Times

  • Prep Time : 20 minutes min
  • Cook Time : 12-21 hours min
  • Ready Time : 32 min

Servings

10-12 s

Ingredients

  • 1 lb Naval Pastrami
  • 1 lb 2nd Cut Brisket or Flanken
  • 1 lb Bullet of Salami
  • 1-2 Marrow Bones
  • 4 Lg Potatos- Peeled
  • 1 Lg Sweet Potato-Peeled
  • 5 Cloves of Garlic-Crushed
  • 1/2 Cup of Mixed Beans soaked in Water Overnight (1 can of cooked beans works to)
  • 2 onions
  • 2 tsp Chile Powder
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp Instant Coffee
  • 1/2 tsp Chipotle Powder or dash of Cayenne for Heat
  • 1/2 Cup BBQ Sauce (Bull\'s Eye or Cattlemans recommended)
  • 1/2 cup ketchup
  • 1/4 cup teriyaki sauce
  • 1/2 lb Kishke cut into 3 Slices
  • 1 can of Dr. Pepper ........Yes, Dr. Pepper!!!
  • 3/4 lb Pearled Barley - Washed

Directions

Preparation

1 Place your onions, quatered, marrow bones and your brisket on a roasting pan and put under a broiler until both sides have good color, then place in crockpot
2 Cut your potatoes into managable peices, ussualy 6-8 per potato and add to pot as well
3 Add Beans, remaining meats(whole not cut up), spices, ketchup, teriyaki, and BBQ sauce into the pot
4 Pour as evenly as possible your washed pearled barley over everything else
5 Add can of Dr Pepper…..trust me on this one!
6 Place the 3 slices of kishke in the center over your pile of barley
7 Fill to the brim with water & cover with lid.
8 For Automated Crockpots, set mode on High 6hrs then leave overnight….DON”T TOUCH!!!
9 For the oldschool Crockpots, set mode to high for at least 4 hours if possible and then low overnight
10 Before serving, take the crockpot container out and with either tongs or 2 large serving forks mix the entire pot well, breaking up the large slabs of meat in the process.  I like to let everything sit for 10 minutes or so to set and cool down a bit. 

Special instructions

The most important thing to remember when making cholent is that you can’t mess up, so have fun! The recipe is adapted for use with a 6qt crockpot. More important then any recipe is to use what you have already in the fridge. Leftover pepper steak, chili, hash-browns, random marinades….the more the merry. If you are missing any of the ingredients listed below, punt with what you have. Also, nobody likes cleaning up a crockpot after it’s 24 hours of diligent work for you. Large crockpot bags or turkey bags are safe, clean and a G’d-send.

Source:

got cholent? Inc

www.gotcholent.com

 

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www.gotcholent.com

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