Kosher Cholent
Cholent is a staple food in many homes for Saturday lunch. This very filling and hearty dish needs to stew for a minimum of 10 to 15 hours. Prepare it in a crock-pot and cook on low until the next morning.
Ingredients
- 3 onions, quartered
- 4 tablespoon(s) vegetable oil
- 64 ounce(s) chuck roast, cut into large chunks
- 1 dry kidney beans
- 1 cup(s) dried pinto beans
- 1 cup(s) pearl barley
- 5 large potatoes, peeled and cut into thirds
- 2 pkg. of dry onion and mushroom soup mix
- 2 tablespoon(s) garlic powder
- 1 dash(es) salt, to taste
- 1 dash(es) pepper to taste
Instructions
- 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 stovetop.
- Preheat oven to 200 degrees.
- Cover pot tightly, and place in preheated oven.
- Allow cooking 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.
Nutrition
Calories: 5192.22kcalCarbohydrates: 555.9gProtein: 487.4gFat: 118.62gSaturated Fat: 29.11gCholesterol: 1120mgSodium: 1694.41mgFiber: 113.82gSugar: 33.25g
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