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David Mitnick's Chulent Recipe - family sized

David Mitnick’s Chulent Recipe – Family Sized

Prep Time 10 minutes
Cook Time 8 hours
Total Time 13 hours 10 minutes
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Servings

6 Servings

Ingredients

  • 6 medium potatoes cubed
  • 1 onion chopped
  • 1 cup barley
  • 1 1/2 cups cholent beans
  • 1 pound Cheek Meat holds up well and doesn’t dry out
  • 1/4 cups Sweet and Sour Duck Sauce
  • 2 tablespoons Osem Beef Soup Mix
  • 2 teaspoons salt
  • 2 teaspoons Garlic Pepper Blend McCormick spice mix, or substitute similar spices

Instructions

  • Spray crockpot insert liberally with cooking spray. In the bottom of the pan, place a layer of 1/2 of the cubed potatoes and onions.
  • Spread the beans and barley next. Add the duck-sauce and then the meat.
  • Season the meat (once inside the pot) with the salt, pepper and beef soup mix.
  • Add the remaining potatoes and onions. Fill to cover with water.
  • Bring to a boil and then reduce the heat. You want it to be just barely simmering as Shabbos comes in so that it doesn’t overcook.
  • Note: We set the cooking time for 8 hours, after which time it should be ready. Usually, though, the cholent slow cooks all night and its eaten after 12-18 hours of cooking.