This is my husband's amazing recipe. Comment below with your cholent advice and you could win my new cookbook- "Cooking Inspired"!
I have yet to make cholent, as my husband's is really good, and I am very happy with the arrangement of him doing it. :)
Note: Over the years we have found that different crockpots make a huge difference. Some don't get hot enough to give the cholent that initial good cook-through, and some let too much moisture escape, causing it to burn out quickly. It's important to find one that works well with your size family and of course, one that is acceptable for cooking on Shabbat.
- oil - 1/4 cup
- onions - 3, diced
- flanken or chuck meat bone-in - 2 generous strips, rinsed and patted dry
- cholent bean mix - 2 cups
- barley - 1 1/2 cups
- potatoes - 4, quartered
- paprika - 1 tbsp
- white pepper - 2 tsp
- salt - 2 tsp
- water - to cover
Heat the crockpot to "high" setting. Pour the oil into the crockpot and add the onions and meat. (My husband likes to let it cook for 1/2 hour to get out the flavor of the meat, but if you're pressed for time, just skip it.) Add the remaining ingredients, with enough water to cover, plus about another inch or so. Let cook on high for 12 hours. Mix once during the first 3 hours to redistribute the beans and spices. Keep hot on "low" until ready to serve.
Comment below with some Cholent advice of your own and you could win my new cookbook "Cooking Inspired"!
Contest Closes Dec 24, 2013 at 11:59 pm. Open to residents of USA and Canada only. Must comment below to enter.
UPDATE: CONTEST CLOSED! THANK YOU for submitting your comments. GimmeNiz has been selected as the winner of Estee's new cookbook!