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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
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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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