Texas Cholent Number 9

1 Place your onions, quatered, marrow bones and your brisket on a roasting pan and put under a broiler until both sides have good color, then place in crockpot2 Cut your potatoes into managable peices, ussualy 6-8 per potato and add to pot as well3 Add Beans, remaining meats(whole not cut up), spices, ketchup, teriyaki, and BBQ sauce into the pot4 Pour as evenly as possible your washed pearled barley over everything else5 Add can of Dr Pepper…..trust me on this one!6 Place the 3 slices of kishke in the center over your pile of barley7 Fill to the brim with water & cover with lid.8 For Automated Crockpots, set mode on High 6hrs then leave overnight….DON”T TOUCH!!!9 For the oldschool Crockpots, set mode to high for at least 4 hours if possible and then low overnight 10 Before serving, take the crockpot container out and with either tongs or 2 large serving forks mix the entire pot well, breaking up the large slabs of meat in the process.  I like to let everything sit for 10 minutes or so to set and cool down a bit. 

The most important thing to remember when making cholent is that you can’t mess up, so have fun! The recipe is adapted for use with a 6qt crockpot. More important then any recipe is to use what you have already in the fridge. Leftover pepper steak, chili, hash-browns, random marinades….the more the merry. If you are missing any of the ingredients listed below, punt with what you have. Also, nobody likes cleaning up a crockpot after it’s 24 hours of diligent work for you. Large crockpot bags or turkey bags are safe, clean and a G’d-send.

Source:

got cholent? Inc

www.gotcholent.com