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 wasn't feeling well and rather than give up his weekly cholent, he let me take over. I was so nervous.
It wasn't a success the first time, but I've practiced and now we're neck and neck. It was his father's recipe, passed on to his older brother, then passed on to him. It was supposed to go straight to our son but I got it first! I guess you could say I am now an honorary member of the men's club.
Note: You can substitute the 3 tablespoons chicken consommé mix + 3 cups water with 3 cups chicken broth.
- Cook Time
- Prep Time
- 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
1. Line bottom of slow cooker with potatoes and onions.
2. Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.
3. Generously pepper meat.
4. 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.
5. Season with consommé mix, paprika, and honey.
6. Place kishka on top.
7. Pour in water, adding more if necessary, to completely cover all ingredients.
8. Cook on low heat overnight, at least 8 hours.