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Kosher Cholent
Recipe |
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"This is a very
filling and hearty stew. It cooks slowly
overnight for a minimum of 10 to 15 hours or
more on a very low flame." Original recipe
yield: 8 to 10 servings. |
- 3 onions,
quartered
- 4
tablespoons vegetable oil
- 4 pounds
chuck roast, cut into large
chunks
- 1 cup dry
kidney beans
- 1 cup dried
pinto beans
- 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 to taste
Use:
Kosher Glatt Meat
DIRECTIONS:
In a large oven safe pot or roasting pan,
saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the
beans start to shrivel. Stir in the barley.
Add potatoes, and add just enough boiling
water to cover the meat and potatoes.
Mix in dry soup mix and garlic. Season with
salt and pepper. Bring to a boil, lower heat,
and simmer partially covered for 20 minutes on
stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated
oven. Allow to cook overnight for at least 10
to 15 hours.
Check periodically to make sure you have
enough liquid to cover; add small amounts of
water if needed. Do not stir; stirring will
break up the chunks of potatoes.
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